Roast pumpkin and honey prawn bruschetta

Name: Roast pumpkin and honey prawn bruschetta
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 8
Ingredients: 1kg Jap (kent) pumpkin, seeds removed, cut into wedges; 1/3 cup (80ml) extra virgin olive oil; ½ tsp dried chilli flakes; 2½ tsp smoked paprika (pimenton); 1/3 cup (115g) runny honey; 2.00 garlic clove, crushed; 2 tbs olive oil; 16 large green prawns, peeled (tails intact), deveined; 8 slices sourdough, toasted; ½ cup (120g) sour cream; Salsa verde (recipe below) and micro basil (optional) to serve; 1 bunch mint, leaves picked; 1/4 bunch basil, leaves picked; 1/4 cup (50g) capers in vinegar,drained; Juice of 1 lemon

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15m

1h 10m

https://healthimprovements.info/recipes/roast-pumpkin-honey-prawn-bruschetta/UG3hFfZy?r=recipes/9gfmm0sn

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by Phoebe Wood

Oct 01, 2017

Try silky charred pumpkin with sweet honey prawns for a knockout bruschetta like no other. This recipe is an extract from our new cookbook delicious. daily (HarperCollins, $45), out October 30.

1kg Jap (kent) pumpkin, seeds removed, cut into wedges
1/3 cup (80ml) extra virgin olive oil
½ tsp dried chilli flakes
2½ tsp smoked paprika (pimenton)
1/3 cup (115g) runny honey
1 garlic clove, crushed
2 tbs olive oil
16 large green prawns, peeled (tails intact), deveined
8 slices sourdough, toasted
½ cup (120g) sour cream
Salsa verde (recipe below) and micro basil (optional) to serve

Salsa verde (makes 1 cup)

1 bunch mint, leaves picked
1/4 bunch basil, leaves picked
1 garlic clove, crushed
1/4 cup (50g) capers in vinegar,drained
Juice of 1 lemon
1/3 cup (80ml) extra virgin olive oil

Method

1.

For the salsa verde, place all ingredients in a food processor, season and whiz until smooth. Transfer to a jar and chill for up to 2 days.
2.

For the bruschetta, preheat oven to 220°C.
3.

Arrange pumpkin in a single layer on paper-lined baking tray. Drizzle with extra virgin olive oil and scatter with chilli and ½ tsp paprika. Roast 1 hour or until tender and caramelised. Cool.
4.

Meanwhile, combine honey, garlic, olive oil and remaining 2 tsp paprika in a bowl. Add the prawns and toss to coat. Set aside for 15 minutes to marinate.
5.

When ready to serve, arrange the sourdough on a serving platter. Scoop pumpkin flesh from skin and spread over the sourdough, then dollop with sour cream. Heat a large non-stick frypan over medium heat. Season prawns and add to pan. Cook, turning once, for 6-7 minutes or until caramelised.
6.

Top bruschetta with prawns, drizzle with salsa verde and scatter with micro basil.