Serves: 6
INGREDIENTS
800 grams buttercup pumpkin
4 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1⁄2 cup raisins
1 tablespoon tomato paste
1 bag spinach, well washed, tough stalks cut out
1 x 400 gram tin cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
juice of 1 lemon
Dressing
1⁄2 cup thick plain yoghurt
3 tablespoons tahini paste
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
To serve
1⁄4 cup flaked almonds, toasted
paprika for sprinkling
METHOD
Preheat the oven to 180 ̊C.
Cut the pumpkin into slim wedges, brush with olive oil and season.
Place on a lined baking tray and roast until just tender. Set aside.
Heat the olive oil in a sauté pan. Add the onion, garlic, cumin, coriander and the raisins. Season and cook until the onion is tender. Stir in the tomato paste and cook for 1 minute. Add the chickpeas and spinach and cook for 3 minutes to wilt the spinach.
Stir in the lemon juice and set aside to cool.
Dressing: Whisk the yoghurt, tahini paste, garlic and the lemon zest and juice in a bowl and season. Whisk in enough cold water to make a pourable dressing.
To serve: Arrange the pumpkin on a serving platter and spoon over the spinach and chickpeas. Drizzle with the yoghurt dressing and scatter over the almonds and a pinch of paprika.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!