Roast Pumpkin With Spiced Yoghurt Glaze and Chickpea Crumble
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Roast Pumpkin With Spiced Yoghurt Glaze and Chickpea Crumble
Ingredient
½ large sized Jap pumpkin, skin on (around 6 thick wedges)
4 tablespoons Red Island extra virgin olive oil
Sea salt to taste
1 tablespoon pomegranate molasses to serve
¼ bunch coriander leaves to serve
1 French shallot, sliced into thin rounds
Cracked black pepper to serve
Spiced Yoghurt:
2 cups Natural Jalna Yoghurt
1 teaspoon whole cumin seeds
¼ teaspoon ground cinnamon
Chickpea Crumble:
1 x 400g can Coles chickpeas, drained, roughly chopped
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
2 tablespoons pepita seeds
Method
Preheat the oven to 180 degrees C. Place the pumpkin wedges onto a lined oven tray and drizzle with 2 tablespoons of the oil and a pinch of sea salt flakes.
Roast the pumpkin for 40 minutes, or until tender, but still holding shape. Allow the pumpkin to cool at room temperature.
Meanwhile, place the chopped chickpeas onto a separate lined tray and drizzle with remaining oil and season with sea salt. Roast the chickpeas for 30 minutes, stirring occasionally, or until crunchy. Place the sesame seeds, sunflower seeds & pepita seeds into the oven with the chickpeas for 5 minutes, or until toasted.
Dry roast the cumin seeds and crush in a mortar and pestle. Whisk the cumin and cinnamon through the yoghurt in a bowl.
To serve, once pumpkin wedges have cooled on the tray, glaze with the spiced yoghurt. Scatter the cooled crumble over the yoghurt, drizzle with pomegranate molasses, coriander sprigs, shallot rounds and black pepper.
Recipe by Courtney Roulston
