Big Magic Jewelled Salad of Roast Pumpkin, Rainbow Chard, Pomegranate & Feta

big-magic-jeweled-saladIf you’ve ever considered yourself the creative type, the question, ‘what the hell am I doing?’ has almost surely crossed your mind. In Elizabeth Gilbert’s latest novel, Big Magic, she speaks right to the heart, answering any and every doubt in the deepest, darkest part of that creative mind. Not a corner remains untouched, as Gilbert confronts every trait, tendency and pattern that is part of, if not paramount to, the creative process.

On a personal note, I have many times asked myself what the point of creating all these beautiful healthy salads is. And if, in fact there is any point at all. I’ve come to crossroads time and time again and often considered throwing in the towel. To the contrary, when it comes to working with clients, the point clear, I’m completely fulfilled by their transformations and progress, inspired to the point of losing myself in the moment. The end game is clear. But when it comes to creativity, Gilbert suggests that there is perhaps, no end game at all. Gilbert contests, despite the sense of comfort and affirmation awarded form accolades and recognition, ultimately, this will neither fulfil nor sustain creativity. It is perhaps rather, in those moments of creating, when time stands still and your senses are captivated, that the ultimate experience occurs, Big Magic itself. And this salad below is my kind of Big Magic. Big Magic from me to you xx


Big Magic Jewelled Salad of Roast Pumpkin, Rainbow Chard, Pomegranate & Feta
Recipe by Shelley Kamil

(Serves 2 generously)

3-4 Large Rainbow Chard leaves, shredded and blanched (regular chard / silver beet will suffice)
2 handfuls spinach
2 handfuls mixed leaves
1 cob of corn, blanched and sliced off the cob
2 radishes, finely sliced
60grams Goats Feta, crumbled
1 can organic chickpeas, rinsed, drained and dried
1.25 cups cooked quinoa
Roast Pumpkin pieces (leftover and reheated in oven is easiest)
1/2 pomegranate, seeded
3tbs White Balsamic Vinegar
Juice of half a lemon
Sea Salt to taste

1. Cook quinoa as per pack. Rinse and drain quinoa prior to cooking. My general rule is 2.75 cups of boiling water to 1 cup quinoa. Simmer until cooked, approximately 10 – 15 minutes. Set aside 1.25 cups of cooked quinoa and allow to cool for salad.
2. To assemble salad, divide the spinach, mixed leaves and rainbow chard between two serving bowls. Top with roast pumpkin pieces, chickpeas, radishes and corn. Sprinkle with feta and pomegranates.
3. In a small mixing bowl, whisk together the balsamic vinegar and lemon juice. Drizzle over the two salad bowls, season with sea salt and enjoy xx