Tag Archives: warm pumpkin & feta salad

Origin Earth Factory Shop

logoFor those who didn’t get to the Farmers’ Market on Sunday to get their Origin Earth yoghurt or cheese there is now another option – the recently opened Origin Earth Factory Shop at 393 Te Mata Rd.

The shop has the full range of Origin Earth products including their milk – this however is now readily available at supermarkets around Hawke’s Bay – look for it in New World and Pak ‘n’ Sav
supermarkets and at selected retailers.

To find the Origin Earth Factory and Shop head out of Havelock North as if going to Waimarama – the Origin Earth Factory and Shop is housed in the old Te Mata Cheese Factory, you will see signs
directing you to the shop which is down the drive at the back of the factory. The shop is light and airy with easy parking right at the door and while it is early days I am told there are interesting plans a foot – so I think I will visit again in a few months, but at least for now I know where to get my OE yoghurt and cheese during the week.

Origin Earth Cheesy Potatoes

Serves 4

2 tbsp olive oil
2 large potatoes, scrubbed and diced
2 tbsp finely chopped fresh rosemary
2 cloves garlic, finely chopped
sea salt
freshly ground black pepper
½ round Origin Earth Camembert Cheese, diced
2 tbsp chopped fresh parsley

1              Preheat oven to 220C.
2              Heat olive oil in a frying pan over a high heat. Add potatoes and sauté for 5 minutes or until starting to soften.
3              Add rosemary, garlic and salt and pepper to taste. Cook, stirring occasionally, for 5 minutes longer or until potatoes are tender and golden.
4              Transfer potato mixture to an ovenproof dish. Scatter with camembert cheese and bake for 8-10 minutes or until golden and bubbling.
5              Serve immediately scattered with parsley.

Warm Pumpkin & Feta Salad

Serves 2 as a vegetarian main course or 4 as a side dish

1kg pumpkin, peeled and chopped into 2cm cubes
olive oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
2 tbsp balsamic vinegar
1 bunch spinach, roughly shredded
¼ cup chopped parsley
160g tub Origin Earth Feta Cheese in Brine, drained and chopped into cubes

1              Preheat oven to 220C.
2              Toss pumpkin in a little olive oil and roast for 20-25 minutes or until pumpkin is soft and golden.
3              Meanwhile, combine red onion, garlic and balsamic vinegar and set aside to macerate while pumpkin is cooking.
4              Turn off oven. Add spinach to pumpkin and toss to combine, return to oven for 5 minutes to wilt spinach.
5              Remove pan from oven, add onion mixture, parsley and half the feta cheese and toss to combine.
6              Serve warm or at room temperature scattered with remaining feta cheese.

Origin Earth Factory Shop
393 Te Mata Rd, Havelock North
Open: Monday to Saturday 11am to 4pm
Visit the Origin Earth website.

Recipes by Rachel Blackmore