Hasselback pumpkin, tomato salad and white bean hummus
serves
4
Darren Robertson gets slicing with this creamy pumpkin dish.
Ingredients (16)
- 1/2 tsp sweet paprika
- 1/2 tsp cumin
- 1/2 tsp chilli flakes
- 1/2 ground coriander
- 1/2 caraway seeds, crushed
- 1 garlic clove, crushed
- 1.5kg butternut pumpkin, halved lengthways, seeds reserved
- 1/3 cup (80ml) extra virgin olive oil
- 1 small red onion, finely chopped
- 250g cherry tomatoes, roughly chopped
- 1 bunch coriander, roughly chopped
- Juice of 1 lime
White bean hummus
- 400g can white beans, rinsed, drained
- 2 tbs tahini
- 1/3 cup (80ml) extra virgin olive oil
- Juice of 1 lime
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
-
1.Preheat oven to 180°C. Line a large baking tray with baking paper.
-
2.In a small bowl, combine the paprika, cumin, chilli flakes, ground coriander, caraway and garlic. Place pumpkin cut-side down on prepared tray. Use a sharp knife to slice through the skin at 5mm intervals, being careful not to cut all the way through. Rub with half the oil, then rub the spice mix into the cuts of the pumpkin. Season. Add pumpkin seeds to tray and roast for 1 hour or until pumpkin is golden and tender and seeds are crisp.
-
3.Meanwhile, place onion, tomato, fresh coriander, lime juice and remaining 2 tbs oil in a bowl. For the white bean hummus, place all ingredients in a small food processor and whiz until smooth and creamy. Season with salt flakes to taste.
-
4.Spoon hummus onto a serving plate and top with pumpkin. Top with roasted pumpkin seeds and serve with tomato and onion salad alongside.
Reviews
Join the conversation
Log in Register