Honey Roasted Pumpkin Wedges and Chermoula Spiced Rice
with Roasted Tomatoes, Green Chilli Yoghurt, Pumpkin Seeds and Spring Onion
- Milk
Bring a fresh flavour to your plates with Hokkaido pumpkin. Originating from the northern Japanese island of Hokkaido, this variety of winter squash has a mild, nutty flavour and vivid orange colour. Perfect when roasted in the form of wedges, or stuffed with filling.
Ingredients
1 unit(s)
Hokkaido Pumpkin
15 grams
Middle Eastern Style Spice Mix
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
125 grams
Baby Plum Tomatoes
1 unit(s)
Onion
30 grams
Green Chilli Paste
75 grams
Greek Style Natural Yoghurt
(Contains: Milk)
1 unit(s)
Spring Onion
10 grams
Vegetable Stock Paste
1 sachet(s)
Chermoula Spice Mix
15 grams
Pumpkin Seeds
Not included in your delivery
10 grams
Butter
300 milliliter(s)
Water for the Rice
50 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the Hokkaido pumpkin, then halve lengthways and scoop out the seeds.
Cut the pumpkin halves into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray.
Drizzle with oil, season with salt and pepper, sprinkle over the Middle Eastern style spice mix, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add ¼ tsp salt and the water for the rice (see pantry for amount) and bring to the boil.
Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.
Pop onto a large baking tray. Roast on the bottom shelf until softened, 15-20 mins.
While the tomatoes roast, halve, peel and thinly slice the onion.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.
Meanwhile, in a small bowl, mix together the green chilli paste and yoghurt. Trim and thinly slice the spring onion.
Once the onion has softened, stir in the veg stock paste, chermoula spice mix and water for the sauce (see pantry for amount). Simmer until thickened 2-3 mins.
Once everything's ready, add the cooked rice to the spiced onion and toss together. Season with salt and pepper.
Share the spiced rice between your serving bowls. Top with the spiced pumpkin wedges and roasted tomatoes. Drizzle the honey (see pantry for amount) over the pumpkin pieces.
Spoon over the green chilli yoghurt. Scatter over the spring onion and pumpkin seeds to finish.
