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Berbere-spiced pumpkin with broccoli fatteh

This vegan-friendly dish can be served individually as a main or as a side to share.
Caramelised pumpkin topped with broccoli fatteh and macadamias

Photo: Con Poulos

Con Poulos
4 - 6
30M
55M
1H 25M

This versatile dish is substantial enough to be served as a meat-free main, but it could easily steal the show as a side salad, too.

Ingredients

Broccoli fatteh

Method

1.Preheat oven to 200ËšC fan-forced. Place pumpkin on a roasting pan, cut-side up, drizzle with oil and scatter with berbere spice; season to taste. Roast until golden, caramelised and cooked (40-45 minutes). Once cooked, scoop out pumpkin from the halves into a large heatproof bowl, cool slightly and discard skin. Transfer to a food processor; add yoghurt, lemon juice and zest, season to taste and process until smooth.
2.Meanwhile, combine raisins, shallots, vinegar and oil in a bowl; season to taste and set aside until ready to use.
3.Preheat a lightly greased barbecue or char-grill pan to high. Drizzle pita bread with extra oil, season to taste and cook, turning until slightly charred (1-2 minutes). Cool slightly then break into large pieces.
4.Drain raisins, reserving the vinegar mixture, and combine with broccoli and herbs in a large bowl; season to taste.
5.Spread smashed pumpkin mixture over the base of a large platter, then top with roasted pumpkin quarters and broccoli fatteh. Scatter over macadamias, drizzle with the reserved vinegar mixture and serve charred pita on the side.

Berbere spice is available from specialist spice shops.

Notes

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