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Roast pumpkin with onion, preserved lemon, pomegranate seeds, and olives
I can never quite decide about preserved lemons – whether they are delicious or taste like loo cleaner (n.b. do not go and check) but combined with the sweetness of the pumpkin and onions and the picante olives they are definitely delicious.
Prep
20
minutes
Cook
45
minutes
Serves 4 people
No items found.
No items found.
Ingredients
For the pumpkin:
- 1kg pumpkin cut into 1 – 2cm cubes
- 1 teaspoon coriander seeds, crushed
- 1 teaspoon cumin seeds, crushed
- Seeds from 5 cardamom pods, crushed
- 2 teaspoons olive oil
- 1 teaspoon honey
- Salt and pepper
For the onion:
- 1 red onion
- ½ an apple
- ½ red pepper
- 1 chilli
- Grated fresh ginger
- 1 teaspoon honey
- Salt and pepper
- 4 teaspoons oil
For the rest
- 1 diced preserved lemon
- 20 sliced black olives
- Bunch of finely chopped fresh coriander – optional
METHOD
- Put the diced pumpkin in a bowl with the crushed spices.
- Drizzle with 2 teaspoons of olive oil and 1 of honey, add a pinch of salt, and mix well with your hands to completely cover.
- Roast in the oven (200º / 180º fan / gas mark 6) for about 40 minutes, turning when necessary.
- Dice the onion, apple, and red pepper. Finely chop the chilli.
- Put in a bowl and add the honey, 2 teaspoons of oil, grated ginger, salt and pepper, and mix well. If mixing with your hands, add the chilli at the end.
- Heat the remaining oil in a suitably sized sauté pan – one that doesn’t spread it out too thinly and allows the small amount of oil to give a good covering – and cook with the lid on for about 10 minutes, and lid off for another 10.
Mix it all together and eat hot or cold.
Or take a good dollop and add it to a tin of chickpeas. Chuck it in the food processor to make a delicious hummus.
Diva notes.
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