Roast pumpkin ‘steaks’ with buckwheat

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!

12 Ingredients

  • 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 1

    Preheat oven to 200°C/180°C fan forced. Line a large baking tray with baking paper. Place pumpkin wedges

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    (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.

  • Step 2

    Meanwhile, cook the buckwheat (200g (1 cup) raw buckwheat) in a saucepan of boiling water following the packet directions or until tender. Drain.

  • Step 3

    Combine 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 4

    Serve pumpkin wedges topped with buckwheat salad. Drizzle with the remaining dressing.
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Nutritional Information

Per serving

  • 310

  • 1295 kj

  • 10.8g

  • 1.6g

  • 7.8g

  • 8.9g

  • 38.9g

All quantities above are averages

Image by Guy Bailey

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