Name: Loaded roast pumpkin with popped quinoa and almond dukkah recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Ingredients: 1kg piece kent pumpkin, unpeeled, cut into 6 wedges; 18.20 gm extra virgin olive oil; 165.00 ml plain Greek-style yoghurt; 21.00 gm lemon juice; 125g can chickpeas, drained, rinsed; 42.50 gm sultanas; 20g baby rocket; Lemon wedges, to serve; 4.60 gm extra virgin olive oil; 40.00 ml tri-coloured quinoa; 3.00 gm sesame seeds; 62.50 ml almond kernels, finely chopped; 2.50 gm ground cumin; 1 tsp ground coriander; 0.60 gm sea salt

Loaded roast pumpkin with popped quinoa and almond dukkah recipe

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Irresistible roasted pumpkin topped with crispy quinoa and almond dukkah for a cozy winter side dish.

Ingredients:

1kg piece kent pumpkin, unpeeled, cut into 6 wedges
18.20 gm extra virgin olive oil
165.00 ml plain Greek-style yoghurt
21.00 gm lemon juice
125g can chickpeas, drained, rinsed
42.50 gm sultanas
20g baby rocket
Lemon wedges, to serve
4.60 gm extra virgin olive oil
40.00 ml tri-coloured quinoa
3.00 gm sesame seeds
62.50 ml almond kernels, finely chopped
2.50 gm ground cumin
1 tsp ground coriander
0.60 gm sea salt

Instructions:

Preheat your oven to 240C/220C fan-forced and line a large baking tray with baking paper.
Spread the pumpkin evenly on the baking tray. Drizzle with oil and season generously with salt and pepper. Roast in the oven for 35 to 40 minutes until beautifully golden and tender.
While waiting, prepare the Popped Quinoa and Almond Dukkah by heating oil in a saucepan over medium-low heat. Add quinoa and stir to coat in oil. Cover and cook, shaking the pan often, until quinoa has popped (1 to 2 minutes). Then, add sesame seeds and almonds, cooking for an additional minute until just toasted. Stir in cumin, coriander, and salt, cooking and stirring for 30 seconds until fragrant. Transfer the mixture to a heatproof bowl.
In a small bowl, mix together yogurt, lemon juice, 1 tablespoon of water, and season with salt and pepper to taste.
Drizzle pumpkin with the tangy yogurt mixture, then sprinkle with dukkah, chickpeas, sultanas, and fresh rocket leaves. Serve with a side of refreshing lemon wedges.

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