Sumac Roasted Pumpkin
Sumac Roasted Pumpkin (Serves 5)
Ingredients:
- 1.5kg Pumpkin
- 2 Teaspoons (10g) Sumac Ground
- Salt and Pepper to Taste
- Olive Oil
- 2 Cups (500g) Plain Yoghurt
- 20g Fresh Mint Chopped
- 500g Buckwheat
- 1 Teaspoon (5g) Turmeric
- 20g Parsley Chopped
- Rocket or Spinach
- Pomegranate Molasses
- Dukka of Your Choice
Instructions:
- Preheat your oven to 150°C.
- Cut the pumpkin into five even wedges (250g – 300g).
- In a small bowl, combine the sumac, olive oil, salt, and pepper to form a paste. Rub the mixture generously over each wedge to coat. Line a baking tray with baking paper and place the pumpkin pieces on top. Roast for 1 hour, or until the pumpkin is soft, tender, and beautifully caramelised.
- Bring a pot of water to the boil, then add the turmeric and buckwheat. Cook for 5 minutes, be careful not to overcook it, as buckwheat can become slightly slimy, though still perfectly fine to eat. Once cooked, allow it to cool, then toss through the chopped parsley and season to taste.
- Mix the fresh mint through the yoghurt to create a bright, fragrant topping.
- To serve, layer rocket or spinach in the base of a bowl, spoon over the turmeric buckwheat, and place the roasted pumpkin on top. Finish with a generous spoonful of mint yoghurt, drizzle with pomegranate molasses, and sprinkle with your favourite dukkah.
- Serve straight away and enjoy.