Ingredients
- Delica pumpkin
- 2 sprigs rosemary
- 2 packs Merchant Gourmet Whole Chestnuts
- 4 sprigs thyme
- 500ml vegetable stock
- 50g salted butter, or vegan alternative
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 30g pumpkin seeds
- 30g sunflower seeds
- 30g sesame seeds
- 1tsp chilli flakes
- 1 garlic clove minced
- 1 tbsp sumac
- 2 tbsp red wine vinegar
- Olive oil
- Salt
- Fresh parsley
- Red chilli sliced
- Flatbreads
To serve:
Instructions
- Preheat oven to 200C. Deseed and slice the pumpkin. Rub with olive oil, scatter over the rosemary and season with salt. Roast on a lined baking tray for 30 minutes or until golden.
- For the chestnut puree add 1 and ¾ packets of the whole chestnuts to a saucepan (the remaining will be used for the dukkah), with the veg stock, a few sprigs of thyme and a pinch of salt.Bring the boil then simmer for 10-15 minutes.
- Remove the thyme and blitz the Chestnuts until smooth with the 50g of cold butter.
- For the dukkah, roughly chop remaining chestnuts and lightly crush the spices. Toast all in a pan with the seeds, chilli flakes and season with salt.
- Make a quick dressing with the sumac, minced garlic, vinegar, enough olive oil to emulsify and a pinch of salt.
- Spread the puree on a platter, top withthe pumpkin, dukkah, dressing, fresh parsley and chilli. Serve with warm flatbreads.
