Recipe:
Charred Pumpkin with Wattleseed Tahini & Pomegranate
Posted in Freshly Picked
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!
Prep:
10
mins
cook
10
mins
bake
40
mins
serves
6
You will need:
- ¼ pumpkin, seeds removed
- 2 sprays canola oil spray
- Salt and pepper
- 10g roasted wattleseed
- 1 clove garlic
- Pinch salt
- 100g tahini paste
- 10ml sesame oil
- 2 ice cubes
- 40ml cold water
- 1 lemon, juice
- 200g cracked bulgur wheat
- 300ml vegetable stock
- 20g roast almonds
- 10g currants
- 30ml extra virgin olive oil
- Salt and pepper
- 1 pomegranate
- ½ bunch dill, roughly chopped
- ½ bunch parsley, roughly chopped
~
Recipe:
Simon Toohey
Directions:
- 1Preheat the oven to 200°C, fan forced.
- 2Cut the pumpkin into 3 wedges, then cut each wedge into half.
- 3Heat 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.
- 4In 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.
- 5Tear the leaves from the dill and roughly chop the leaves of the parsley.
- 6Bring 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.
- 7Take the lid off, add the roasted almonds and currants, and mix together with the oil, salt and pepper to taste.
- 8Place the bulgar wheat at the bottom of a large serving platter. Top with the pumpkin and the tahini dressing, pomegranate seeds and herbs.
Did you enjoy this recipe?
More Soy-free recipes
Roasted Cauliflower Dip
Vanilla Tahini with Fresh Berries & Orange
Tandoori Cauliflower Pizza
Native Australian Skillet Granola
Southern-Fried Jackfruit Drumsticks
BBQ Corn 'Ribs' with Chipotle Dipping Sauce
Peanut Butter Fudge
Ethiopian Spiced Greens
Potato Gratin
Cauliflower Steaks with Spiced Smashed Tomatoes
Pulled Banana Skin Burgers with Slaw
Hummus Five Ways
Sign up for a week of delicious plant-based recipes
Send me my recipes
