- Prep time:
- Cooking time:
- CircoTherm® and VarioSteam® if available
|1 x half butternut pumpkin|
|1 red onion, halved & finely sliced|
|2 tbs olive oil|
|1 tsp sumac|
|Salt & freshly ground black pepper|
|½ tsp sumac – extra|
|¼ cup pomegranate seeds|
|extra continental parsley|
|toasted pumpkin seeds|
|200g natural yogurt|
|2 tbls tahini|
|1 cup continental parsley leaves|
|3 tbs lemon juice|
|salt & freshly ground black pepper|
We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Peel the pumpkin & scoop out the seeds. Place onto a chopping board cut side down. Place a chop stick on either side of the pumpkin then, using a sharp knife, slice through the pumpkin to the chopsticks at 5mm intervals. The chopsticks will prevent cutting all the way through the pumpkin.
Transfer the pumpkin to a tray lined with non-stick baking paper. Carefully arrange half the onion slices between the slits in the pumpkin. Combine the olive oil & the sumac & brush over the pumpkin.
Sprinkle with salt & freshly ground pepper
Roast on CircoTherm® 200°C with medium steam for 30 mins or until golden & tender. Allow to cool.
Place yogurt, tahini, parsley & lemon juice for dressing in a food processor & process till mixture is well combined. Season with salt & pepper. Set aside.
Combine the remaining onion slices with the extra sumac. Carefully transfer the pumpkin to a serving plate. Drizzle with dressing & sprinkle with onion mixture, pomegranate seeds, extra continental parsley & pumpkin seeds.
Bridget has worked in the home appliance industry for more than 15 years. She loves to cook & really enjoys working with customers to help them select appliances to best suit their needs as well as following up with further instruction when the appliances are installed.