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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Navita Navita
[email protected]I can't wait to try this recipe! It looks so good.
Mitchell Harris
[email protected]This dish is perfect for a fall dinner party. It's elegant and delicious.
mujahid Tiger
[email protected]I made this for Thanksgiving and it was a huge hit! Everyone loved the unique flavor combination.
Blessing Adewale
[email protected]This recipe was easy to follow and the results were delicious. I will definitely be making this again.
Sheraz Munawwar
[email protected]I'm not a big fan of pumpkin, but this dish was actually really good. The dukkha and pomegranate really made it.
Mdselim Khan
[email protected]Roasted pumpkin is a fall staple in our house. This recipe is a great way to change it up.
Grace Herron
[email protected]Loved it!
Hriday Ahammed
[email protected]This was a great recipe! I made it for a potluck and it was a hit. Everyone loved the unique flavor combination. I will definitely be making this again.
bymbajargal tseveen
[email protected]I found this recipe to be a bit bland. The dukkha didn't add much flavor, and the pomegranate was barely noticeable. I think I'll try a different recipe next time.
Mazz Gujjar
[email protected]This dish was a bit too sweet for my taste. I think I would have preferred it with less pomegranate molasses. Otherwise, it was a good recipe.
yeasin Khan
[email protected]Roasted pumpkin is one of my favorite fall dishes, and this recipe takes it to the next level. The dukkha and pomegranate add a wonderful depth of flavor. I love the combination of sweet and savory.
Noman Yasir
[email protected]I made this for my family and they loved it! The dukkha and pomegranate added a unique and flavorful touch to the roasted pumpkin. It was a perfect side dish for our main course. Will definitely be making this again.
Rajesh Bk
[email protected]This roast pumpkin dish was an absolute delight! The combination of flavors from the dukkha and pomegranate was simply exquisite. The pumpkin was roasted to perfection, with a tender and slightly caramelized texture. I followed the recipe exactly and