Yesterday, we arrived in Denham for a 5 week stay. Maybe more of you know it as Shark Bay, or know of its near neighbour Monkey Mia-famous for dolphin feeding.
When we first started travelling, we managed to get here about 6 winters in a row, but haven’t visited in three years now, so it feels good to be back. I have to stop myself feeling sad though about all the people we met in the early years who aren’t here now through death, illness or old age.
The boat and trailer are organised and ready to go, it’s a pity the weather hasn’t cooperated. It was just too windy to take the tinny out. At times like this, we can usually go over to Monkey Mia and crab and fish but the direction of the wind even put paid to that. We used the spare time to catch up on a couple of weeks worth of laundry and make Chilli Jam from the lovely chillies we bought at a farm gate in Carnarvon on Friday. We also bought tomatoes so it’ll be chutney next!
After accepting it was too cold and windy to fish, we took a drive out to Monkey Mia to see it’s still there and check out the boat ramp. Our friend Beaty here in the park told us her neighbour caught 34 crabs there this morning so of course WE are off to try and do the same tomorrow!
While we were organising dinner, I looked out the window to see the most amazing sunset we’ve ever seen here. I raced out with the camera and found everyone out of every caravan, 5th wheeler tent and motor home out taking photos as well. Then Russ took the camera up to the dunes for a few more photos. We reckon it almost rivaled the sunset at Mt Augusta the other night! Once again, that amazing colour is EXACTLY how it was-not post editing!
Our salad at dinner tonight was made using more of the lovely stuff we bought in Carnarvon-pumpkin, and the best rocket you’ll ever buy-from Morels in town. I know the sauce is the similar to last nights that we had over the eggplant dish, but it works so well with this salad I had to do it. I would add fetta or bocconchini to the salad if I had them but I didn’t! You could use spinach instead of rocket, but I like rocket the best.
Pumpkin and Rocket Salad
- 1/2 cup natural yoghurt
- 1 teaspoon dried mint (all I have on hand or I’d use fresh)
- 1 teaspoons runny honey
- 2 cups diced Pumpkin
- 1 red onion, cut into chunky wedges, then separated
- 1 teaspoons cumin powder
- 1/2 teaspoon paprika
- 2 tablespoons pine nuts
- 2 tablespoons olive oil
- salt and freshly ground black pepper
- 1 small can baby beets, washed, drained and halved or quartered (rinsing them stops them bleeding through the salad)
- Mix the yoghurt, honey and mint together. Pop in the fridge.
- Preheat your oven to 190c
- Toss the pumpkin, onion, cumin, paprika and pine nuts in the olive oil, season with salt and pepper.
- Spread on a baking tray and bake for about 20 minutes or until the pumpkin is tender (but not mushy)
- Arrange the rocket on a platter, add the roasted veg, scatter the baby beets then drizzle over the yoghurt mix and serve.