INGREDIENTS.
650g pumpkin cleaned & cut into wedges (approx 8 wedges) I used a Orange Hokkaido (also called Red Kuri)
1 red onion cut into wedges
100g fetta cheese
1 tbsp harissa paste
1 tbsp olive oil
2 tbsp chopped pistachios
1 tsp sumac
handful of coriander picked leaves
125g natural yogurt
1 tsp harissa
salt to taste
Pre heat oven to 180°c
Clean your pumpkin and cut into 8 small wedges along with the red onion & place in a roasting tray with olive oil, 1 tbsp harissa paste. Roast for about 30 to 40 minutes until tender and caramelised.
Meanwhile, mix 1 teaspoon of the remaining harissa paste with the natural yogurt & season to taste. This is going to be on the base of the plate and act as a dressing for your dish. Spread it out to cover the whole plate so you get some with each mouthful.
Once the vegetables are cooked season to taste with a pinch of salt & place on top of the harissa yogurt.
Garnish the vegetables with the chopped pistachios, sumac & picked coriander leaves.
Evenly crumble over the fetta cheese & enjoy hot or cold.
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