Can you really beat a slightly caramelised, crispy around the edges, slice of roasted pumpkin?
Not really. Unless its served with a fresh minty pea smash and spicy savoury granola that is.
This easy dish (I really can’t call it a recipe, its more of a throw together) makes a simple lunch or side and is a great way to pack in you daily serves of veg. Make the meal more substantial by serving on a piece of toasted sourdough rye or with a handful of chickpeas or cooked quinoa.
- 4-6 thick slices pumpkin, skin on, (I chose a jap but butternut will work well too)
- 1tbsp olive oil
- Approx 2 cups frozen or fresh peas
- handful fresh mint
- splash milk (any type)
- handful grated parmesan
- salt and pepper
- lemon juice
- For the savoury granola:
- 1 cup mixed seeds (sunflower, peptise, sesame, chia. flax)
- 2tsp honey
- 2 tbsp olive oil
- 1 tbsp tahini
- 2 tbsp spicy dukkah
- salt, to taste or 1-2tsp soy sauce
- To serve: snow pea sprouts or your favourite salad greens.
- Preheat your oven to 200C. Place the pumpkin slices on a baking tray lined with baking paper, drizzle with olive oil and roast for 30-40 minutes or until browned and soft.
- Meanwhile, steam, boil or microwave your peas until tender (don't over cook!). Place in the small bowl of a food processor and add the mint, salt and pepper to taste, parmesan, squeeze of lemon juice and just a dash of milk to get it to a blending consistency. Blend until crushed but not smooth (you can also use a stick blender here), taste for seasoning.
- For the granola, mix all ingredients together and spread thinly on a baking tray lined with baking paper. Bake at 150C for 15 minutes, watching it carefully so that it doesn't burn. Allow to cool slightly. (This will make a lot of granola, you can keep the extra in an airtight container for a few weeks).
- To serve: place some of your beautiful pea puree onto the plate, add a couple of slices of pumpkin, sprouts and sprinkle with granola.
Recipe for the savoury granola was adapted from To Her Core’s Savoury seed granola. Find the original recipe here.