Roast Pumpkin with Harissa Yoghurt + Coriander Drizzle

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It is easy to get into the habit of cooking the same things. Not just the same recipes on rotation, but also the same flavour combinations. The same formulas. Pumpkin, for instance, I always serve with some kind of legume, goats cheese, dried fruits and toasted nuts. It is a very familiar formula for me to work with – a fail safe. And on autopilot after a long day at work, it is a delicious and healthy way for me to prepare dinner, without really putting too much thought into. Hence why it stays on rotation. However, no matter how great it may taste, I am constantly searching for new formulas to keep up my sleeve. It is partially the reason why I am obsessed with cookbooks, cooking blogs, and even the crappy cooking magazines you can pick up for free at the supermarket.

This is one recipe I have kept bookmarked since I first sighted it in The Guardian. It was created by chef du jour Yotam Ottolenghi – in my opinion, an utter genius at finding new ways to prepare basic ingredients. I did not deviate much from the original recipe, I used harissa paste instead of the suggested sriracha because that it what I had in the refrigerator. I can imagine this recipe working exceedingly well with sweet potato or even cauliflower (yum!) in place of the pumpkin. Perhaps this will be my new go to formula for a while – spiced roast vegies with toasted seeds, chilli yoghurt and herb drizzle. Seems easy enough to get my head around..

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Roast Pumpkin with Harissa Yoghurt and Coriander Drizzle

Serve this dish next to a simple rice pilaf of onion and Du Puy lentils, and you have yourself a complete meal. This dish can easily be made vegan, simply by omitting the harissa yoghurt.  Just serve yourself an extra spoonful of the coriander drizzle.

– 1/2 KENT PUMPKIN, peeled, deseeded and cut in a 2cm dice
– 1 tsp CINNAMON
– 1/4 cup OLIVE OIL
– 1/2 bunch CORIANDER, chopped
– 1 GARLIC CLOVE, peeled and crushed
– 2 Tbsp PEPITAS, dry toasted in a skillet
– 1/2 cup GREEK YOGHURT
– 1 tsp HARISSA


 

  1. Preheat your oven to 200C. Place your diced pumpkin on a baking tray lined with baking paper and sprinkle over cinnamon, a generous amount of salt and a grinding of fresh pepper. Drizzle over some olive oil and toss together. Roast in your over until tender, about 25 minutes.
  2. Place most of your coriander (the remainder set aside to garnish), garlic, and a big pinch of salt into a mortar and pestle. Grind, smash and crush until you have a thick paste. Pour in your remaining oil and stir until combined. You could very easily do this step using a food processor – if mine wasn’t at the repair shop I would probably have used it instead. I did enjoy the aggressive nature of the mortar and pestle though..
  3. In a separate bowl, add a pinch of salt and a spoonful of Harissa paste to the Greek yoghurt, mix until thoroughly combined.
  4. To serve, place the roasted pumpkin on a serving platter. Dollop over the harissa yoghurt and dot the lovely coriander drizzle over the top.  Sprinkle on the toasted pepitas and garnish with chopped coriander.

Enough for 2.

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  1. Pingback: Brown Rice with Broad Beans, Peas + Buffalo Mozzarella | eat this my friend

  2. Pingback: Brown Rice with Broad Beans, Peas + Buffalo Mozzarella | eat this my friend

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