ROAST PUMPKIN WITH DUKKHA AND POMEGRANATE
Keep a jar of these spiced seeds around all winter to add life to any simply roasted vegetables.
Provided by nigel slater
Categories HarperCollins Side Vegetable Seed Spice Vegetarian Pomegranate Winter Quick & Easy Peanut Free Dairy Free Wheat/Gluten-Free Vegan
Yield 4 servings as a side dish, 2 as a main course
Number Of Ingredients 12
Steps:
- Set the oven at 400°F/200°C/Gas 6. Scoop out the seeds and fibers from the middle of the pumpkin or butternut squash. Slice the flesh into thin segments, each about 1cm thick. Lay the pieces out in a single layer on a baking sheet. Trickle over the olive oil and season with black pepper, then bake for about thirty minutes, until soft and translucent.
- In a dry frying pan, mix the coriander and cumin and toast over a low to moderate heat for a few minutes, until fragrant. Add the hemp, pumpkin and sunflower seeds and continue toasting for about five minutes, stirring regularly until all is golden.
- Stir in the thyme and salt, then grind the mixture using a pestle and mortar, cracking the seeds roughly. Keep the mixture rough and knobbly. Fold in the nigella seeds and pistachios. Break open the pomegranate and remove the seeds.
- When the pumpkin comes from the oven, scatter over the pomegranate seeds, about half the spice and seed mixture and serve. Store the remaining mixture in a jar until needed.
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Sabin Rai
[email protected]This dish is a great way to use up leftover pumpkin. It's also a healthy and delicious way to get your daily dose of vegetables.
Laxuman Bhurtel
[email protected]I made this dish for my family and they loved it. It's a great way to get your kids to eat more vegetables.
Gaming RGT FFU
[email protected]This dish was easy to make and turned out great! I would definitely recommend it.
Holly Roy
[email protected]I'm not a huge fan of pumpkin, but this dish was really good. The dukkha and pomegranate really helped to balance out the sweetness of the pumpkin.
Dawasherpa Pop
[email protected]This dish is perfect for a fall dinner party. It's easy to make and can be served as a side dish or main course.
Neeraj Parajuli
[email protected]I love the combination of flavors in this dish. The pumpkin is sweet and savory, the dukkha is nutty and crunchy, and the pomegranate adds a pop of tartness.
Irfan Vem
[email protected]This dish is a great way to use up leftover pumpkin. It's also a healthy and delicious way to get your daily dose of vegetables.
Jilthon Maduro
[email protected]I made this dish for my family and they loved it. It's a great way to get your kids to eat more vegetables.
Bella Terrebonne
[email protected]This dish was easy to make and turned out great! I would definitely recommend it.
Sumi Tamang Dong
[email protected]I'm not a huge fan of pumpkin, but this dish was really good. The dukkha and pomegranate really helped to balance out the sweetness of the pumpkin.
Dhiraj
[email protected]This dish is perfect for a fall dinner party.
David Shrestha
[email protected]I love the combination of flavors in this dish. The pumpkin is sweet and savory, the dukkha is nutty and crunchy, and the pomegranate adds a pop of tartness.
Naruto Mager
[email protected]This is a beautiful and delicious dish. I will definitely be making it again.
Emmanuel Adjanor
[email protected]I made this dish last night and it was a hit! The pumpkin was perfectly roasted and the dukkha and pomegranate added a nice crunch and sweetness.
Melkam Getachew
[email protected]This dish is a great way to use up leftover pumpkin. It's easy to make and can be served as a side dish or main course.