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.
1 loaf of pumpkin bread
120g Meredith's goat feta cheese
2 large amber beetroots
2 large red beetroots
8 Tbs pumpkin hummus
500mL pickling liquid
1 red onion
100mL lemon juice
50mL olive oil
Sea salt to taste
Micro red garnet to garnish
1 whole pumpkin
2 cloves confit garlic
2 lemons, juiced
3 Tbs tahini
600g cooked chickpeas
2.5L white wine vinegar
3 star anise
6 bay leaves
2 Tbs peppercorns
2 Tbs mustard seeds
1 Tbs cloves
Roast pumpkin overnight in oven at 90 C until dark and caramelised.
Scoop out the middle and hang in strainers to let excess moisture drain out.
Blend all ingredients together until smooth and season to taste.
Place all ingredients in a pot and bring to the boil until everything dissolve, leave to cool.
Cook amber and red beetroots in liquid until tender.
While still hot, peel and let cool.
Cut the red onion into desired shapes and pour cold pickling liquid over them. Let onions soak for at least four hours prior to use.
Peel and scoop out avocados. Smash avocado with a whisk, add lemon juice, salt and squirt of olive oil and mix together.
Spread a nice, thick layer of pumpkin hummus on the pumpkin loaf. Do the same with the smashed avocado and place three pieces of both amber and red beetroot on top. To finish, add pickled onion and Meredith’s goat feta cheese.
Garnish with chickpeas, black sesame, salt and micro red garnet.
Recipe provided by The Hatter & The Hare