Roast Veg Salad & Easy Fruit Pudding

This one is delicious! Again, sorry about the photo - I've had to crop it from the big one.

• Roast small cubes of pumpkin and Spanish onions with olive oil until caramelised (you could also add sweet potato, parsnip, beetroot or other faves - just not potato)  add the seeds from the pumpkin too - they're yum roasted
• Dress some rocket with lemon scented olive oil and black pepper (no salt needed as the feta has plenty). Pile it onto a platter
• Layer on the veggies, loads of feta and toasted pine nuts (just do them in a heavy pan on the stove top - no need to add oil - just dry roast)

There was none of this salad left.

After the fridge incident, I also found quite a lot of pureed fijoa and banana (a surprisingly delicious combo) so I made a really simple, hot sponge to go the top and served with cream and ice cream.

• Spread the fruit (you can really use anything - as long as it's cooked and ready to go) in the bottom of a baking dish - make sure it's a good depth (the fruit, not the dish!)
• Cream 150g butter with a cup of sugar
• Whisk in 2 eggs (one at a time)
• Fold in 1 1/2 cups flour and 2 tsps baking powder (probably should sift it if you can be bothered) along with 1/2 to 3/4 cup milk (alternate milk and flour until all the flour is in and you have a mixture about as thick as wall paper paste)
• Blob it over the fruit and whack in a preheated over at 180C until it looks like this.....yum!!!