Recipe may contain tree nuts and sesame.
An easy, beautiful vegetarian main that can be prepared in 20 minutes – it combines dried cherries with kale for a super festive dinner idea!
1.8kg Kent pumpkin, deseeded, cut into 6 thick wedges
2 tbs extra virgin olive oil
2 tsp ground cumin
2 tsp ground coriander
1 1/2 tsp harissa paste
1 tbs pure maple syrup
200g (1 cup) raw buckwheat
60ml (1/4 cup) fresh lemon juice
2 tsp tahini
100g trimmed kale, chopped
40g (1/4 cup) dried cherries
40g (¼ cup) toasted sunflower and pumpkin seeds
4 Method Steps
Step 1Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin wedges(1.8kg Kent pumpkin, deseeded, cut into 6 thick wedges) standing upright on prepared tray. Combine 1 tbs oil (2 tbs extra virgin olive oil), 1 tsp cumin (2 tsp ground cumin), 1 tsp coriander (2 tsp ground coriander), 1 tsp harissa (1 1/2 tsp harissa paste) and 2 tsp maple syrup (1 tbs pure maple syrup) in a small bowl. Brush the spice mixture over the pumpkin wedges. Bake for 50-55 minutes or until golden and tender.
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Step 2Meanwhile, cook the buckwheat (200g (1 cup) raw buckwheat) in a saucepan of boiling water following the packet directions or until tender. Drain.
Step 3Combine lemon juice (60ml (1/4 cup) fresh lemon juice) and tahini (2 tsp tahini) with remaining olive oil, cumin, coriander, harissa and maple syrup in a small bowl. Place half the dressing in a large bowl. Add the kale (100g trimmed kale, chopped) and massage dressing into kale leaves. Add cooked buckwheat, cherries (40g (1/4 cup) dried cherries) and seeds. Season.
Step 4Serve pumpkin wedges topped with buckwheat salad. Drizzle with the remaining dressing.
All quantities above are averages