Charred Pumpkin with Wattleseed Tahini & Pomegranate - Vegan Recipe
Roast pumpkin until caramelized, then toss with a zesty wattleseed dressing and creamy bulgar wheat pilaf; perfect autumn fare!
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Cooking tools:
- Mortar and pestle
- Oven
- Skillet
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Spoon
- Tongs
Ingredients
- 1/4 pumpkin, seeds removed
- 2 sprays canola oil spray
- Salt
- 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
- [To finish]
- 1 pomegranate
- 1/2 bunch dill, roughly chopped
- 1/2 bunch parsley, roughly chopped
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