Name: Berbere-spiced pumpkin with broccoli fatteh
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4 - 6
Ingredients: 2 butternut pumpkin (1kg each), 1 halved lengthways, 1 quartered lengthways; 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling; 35 gm berbere spice (see note); 95 gm (1/3 cup) coconut yoghurt; 1 tbsp lemon juice; Finely grated zest of 2 lemons; 1 pita bread; 75 gm roasted macadamias, chopped; Broccoli fatteh; 40 gm crimson raisins; 3 small golden shallots, thinly sliced; 80 ml (1/3 cup) red wine vinegar; 80 ml (1/3 cup) extra-virgin olive oil; 2 small broccoli, small florets shaved on a mandolin; 1 cup each firmly packed small mint, dill, and coriander leaves

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

Serves 4 - 6

Prep

30M

Cook

55M

Total

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

2 butternut pumpkin (1kg each), 1 halved lengthways, 1 quartered lengthways

80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling

35 gm berbere spice (see note)

95 gm (1/3 cup) coconut yoghurt

1 tbsp lemon juice

Finely grated zest of 2 lemons

1 pita bread

75 gm roasted macadamias, chopped

Broccoli fatteh

40 gm crimson raisins

3 small golden shallots, thinly sliced

80 ml (1/3 cup) red wine vinegar

80 ml (1/3 cup) extra-virgin olive oil

2 small broccoli, small florets shaved on a mandolin

1 cup each firmly packed small mint, dill, and coriander leaves

Method

1.Preheat oven to 200˚C 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.