Charred Pumpkin with Wattleseed Tahini & Pomegranate Recipe
This recipe is rated 4.6 out of 5.
Mostly whole foods
Gluten-free option
Soy-free option
Refined sugar free
Freshly Picked
Easy peasy
Comfort food
Entertaining
Lazy dinners
Main meals
This wholesome bowl of autumnal goodness has everything you need for a nourishing meal — grains, roasted veg, the sweet pop of pomegranate seeds, fresh herbs, and a creamy-tangy dressing. Get it in ya!
You will need
Serves 6
- 1/4 pumpkin, seeds removed
- 2 sprays canola oil spray
- Salt and pepper
Tahini
- 10g roasted wattleseed
- 1 clove garlic
- Pinch salt
- 100g tahini paste
- 10ml sesame oil
- 2 ice cubes
- 40ml cold water
- 1 lemon, juice
To serve
- 200g cracked bulgur wheat (or quinoa if gluten-free)
- 300ml vegetable stock
- 20g roast almonds
- 10g currants
- 30ml extra virgin olive oil
- Salt and pepper
To finish
- 1 pomegranate
- 1/2 bunch dill, roughly chopped
- 1/2 bunch parsley, roughly chopped
Recipe: Simon Toohey
Directions
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Step 1
Preheat the oven to 200°C, fan forced.
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Step 2
Cut the pumpkin into 3 wedges, then cut each wedge into half.
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Step 3
Heat oil in a hot pan over high heat. Add pumpkin and leave to brown on each side before baking in the oven for 40 minutes, or until dark. Turn occasionally.
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Step 4
In the meantime, grind the wattleseed to a powder in a mortar and pestle then add the garlic clove and salt and break it down to a paste. Add the tahini, sesame oil, lemon juice and gradually add the ice-cold water. Keep mixing until nice and smooth. Season with salt and pepper and set aside.
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Step 5
Tear the leaves from the dill and roughly chop the leaves of the parsley.
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Step 6
Bring stock up to the boil. Place the cracked bulgar wheat in a bowl and pour boiling stock over the wheat, stir quickly, place a lid on top and let sit for 5–10 minutes, or until the liquid has been absorbed and the wheat has softened.
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Step 7
Take the lid off, add the roasted almonds and currants, and mix together with the oil, salt and pepper to taste.
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Step 8
Place the bulgar wheat at the bottom of a large serving platter. Top with the pumpkin and the tahini dressing, pomegranate seeds and herbs.
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Recipe: Simon Toohey
