Ember Roast Pumpkin with Coriander, Almonds and Tahini Yoghurt Sauce - Chef Recipe by Rodney Dunn
"The slow cooking steams the pumpkin inside and intensifies its flavour." - Rodney Dunn.
400g cooked lentils, pureed in a food processor
1 carrot, small diced
1 medium onion, diced
60g unsalted butter or ghee
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp bicarbonate of soda
Lemon juice to taste
Chopped coriander to taste
Salt and black pepper to taste
Saute the carrot and onion in the butter or ghee. Add the bicarbonate of soda, keep cooking until the onion is transparent. Add all the spices and saute until the onion and carrot are brown and smelling sweet.
Add the lentil puree and mix thoroughly until warm. Remove from heat and add ingredients to taste.
Serve warm with a decoration of coriander leaves, or flat-leafed parsley.