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Pumpkin and Mograbieh Salad
serves about 8 for and entrée 12 if you are lucky as a side

this sald has a reputation for excellence that precedes it in fact, it sold a pallet of mograbieh in South Australia when it was first published and continues to be one of our most popular and sadly plagiarised salads. Stick to the recipe…we know it is a bit of work but the end results are worth it!

half medium Queensland blue, peeled, seeded and diced
500g mograbieh (Middle Eastern ball pasta), cooked for 12 minutes in boiling salted water with a little olive oil and refreshed under running cold
100g pine nuts, fried in ghee until they are golden and drained on paper towel
100g currants, moistened with a splash of water
2 medium red onions, finely chopped
1 bunch dill, leafed and chopped
1 bunch continental parsley, leafed and chopped
1 bunch coriander (or mint or both) cleaned chopped
3 pickled lemons finely chopped rind
2 lemons grated rind and strained juice
EV olive oil, approximately 1:1 to lemon juice sea salt
white pepper freshly ground

pre heat oven to 180°C
Roll the pumpkin through EV olive oil season with sea salt and pepper and baked on silicone sheets or baking paper until lightly caramelised and cooked Mix everything together and adjust seasonings to taste. Put into an airtight container, contact cover the top of the salad with plastic food wrap and keep in the fridge. Always allow a few minutes out of he fridge before serving.

tip — don’t have any pickled lemons, substitute, thickly cut peel from 3 lemons and simmer gently in water that is heavily salted with sea salt until it has the same appearance as pickled lemons – rinse well, allow to cool and chop.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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unless otherwise stated
copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.