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I'm loving experimenting with pepperberries - its like pepper, but so much more! There's a fruity edge to it initially, and the heat comes later...not in a blow your head off, chilli kind of way, but more of a back palate kick that rounds the mouthful off perfectly. This recipe really showcases how a single ingredient, even used sparingly, can turn a tray of roast veggies into a truly special meal. And it's great for those bottom-of-the-crisper veggies you don't know what to do with. Pumpkin, potato, carrot, zucchini, capsicum… just throw in whatever you've got! For the below recipe I've specified the veggies I used on this occasion. Take our word for it, the addition of pepperberries will provide a slight fruitiness packed with a zing you'll want to come back for everyday. 😀  (serves 1 as a main, 2 as a side)
Ingredients: ½ cup pumpkin, cut in bite sized cubes 1 fresh beetroot, cut into bite sized cubes 1 celeriac, cubed as above Olive oil Juice of 1 Lemon Salt A handful of walnuts 6-8 cubes persian fetta or vegan fetta 1 tsp crushed Pepperberries A good handful of rocket or salad greens Method: Preheat the oven to 190c. Lay your veggies out on a lined baking tray and drizzle with olive oil and half the lemon juice. Sprinkle it with a little salt and half the pepperberries. Roast for 30 mins or until the veg is lightly golden and cooked through. Meanwhile put the walnuts, fetta and salad greens in a large bowl. While the veg is still a bit warm, add it to the bowl and toss it all gently to combine, adding a little more olive oil and the remaining lemon juice and pepperberries. Serve as a side to a main meal, or eat on its own as a delicious, light lunch! PIMP MY RECIPE
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