Firstly, it is truly a feast for the eyes, and it looks like a winter wonderland. Secondly, it is so versatile, and it can easily act as an accompaniment to other proteins, it can act as the main part in your winter feast by using mince or lentils. Lastly, it can easily be made for a special event or a simple midweek supper.
This is a true case of letting winter produce shine. The middle eastern flavours work so well with the sweetness of the pumpkin and the earthiness of the mushrooms.
It’s a fibre-filled nourishing delight. Packed with vitamin A from the pumpkin, quercetin (the anti-oxidant enhancing bioactive ingredient) from the fennel, onion and garlic and all 9 essential amino acids and B vitamins from the quinoa.
Drizzled with creamy tahina and topped with phytochemical-full pomegranate kernels
Winter produce at it’s best!!!
Ingredients
(makes enough for 4)
1 small pumpkin
½ cup red and white quinoa
1 small red onion
1 clove garlic
100g portobello mushrooms
1 fennel bulb
1 celery stick
500g lean mince (optional)
2 tablespoon fennel seeds
¾ teaspoon nutmeg
3 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon raw honey
2 tablespoons raw tahina paste
1 tablespoon lemon juice
1 handful fresh coriander
1 handful fresh parsley
1 teaspoon lemon zest
½ cup water
3 tablespoon olive oil
Salt and pepper to taste
4 tablespoons pomegranate kernels
30g pecan/pine nuts
Method
1 Pre-heat the oven to 180oC.
2 Cut the top of the pumpkin off creating a lid and deseed the pumpkin.
3 Rub a tablespoon of olive oil onto the pumpkin and the lid and roast in the oven for 45 minutes with the ‘lid’ on the side.
4 Chop the onion, fennel, celery and mushrooms. Grate the garlic.
5 Place a non-stick pan on a medium heated stovetop and add the remaining olive oil.
6 Add the onion, garlic, nutmeg, fennel seeds, cumin, cinnamon, salt and pepper.
7 Allow the onion and garlic to sauté for 5 minutes until translucent.
8 Add the mince, stirring occasionally and allowing it to brown.
9 After 3-4 minutes add the fennel, celery, mushrooms, lemon zest, honey and water.
10 Leave the mince mixture to simmer and absorb all the flavour for approximately 5 minutes.
11 Remove the pumpkin from the oven and scoop the mince mixture into it. Pop the ‘lid’ on and place back into the oven for another 10 minutes.
12 Place the tahina paste, lemon juice, coriander, parsley and 4 tablespoons of water into a bowl or jar. Using a stick blender, blend the mixture until a smooth green tahina is formed.
13 Remove the pumpkin from the oven. Place the ‘lid’ on the side and garnish with pomegranate kernels, nuts and drizzled green tahina.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
Nourished yet? Comment on what I should write about next?
This is one of my favourite recipes so far!
Firstly, it is truly a feast for the eyes, and it looks like a winter wonderland. Secondly, it is so versatile, and it can easily act as an accompaniment to other proteins, it can act as the main part in your winter feast by using mince or lentils. Lastly, it can easily be made for a special event or a simple midweek supper.
This is a true case of letting winter produce shine. The middle eastern flavours work so well with the sweetness of the pumpkin and the earthiness of the mushrooms.
It’s a fibre-filled nourishing delight. Packed with vitamin A from the pumpkin, quercetin (the anti-oxidant enhancing bioactive ingredient) from the fennel, onion and garlic and all 9 essential amino acids and B vitamins from the quinoa.
Drizzled with creamy tahina and topped with phytochemical-full pomegranate kernels
Winter produce at it’s best!!!
Ingredients
(makes enough for 4)
1 small pumpkin
½ cup red and white quinoa
1 small red onion
1 clove garlic
100g portobello mushrooms
1 fennel bulb
1 celery stick
500g lean mince (optional)
2 tablespoon fennel seeds
¾ teaspoon nutmeg
3 teaspoons cumin
2 teaspoons cinnamon
1 teaspoon raw honey
2 tablespoons raw tahina paste
1 tablespoon lemon juice
1 handful fresh coriander
1 handful fresh parsley
1 teaspoon lemon zest
½ cup water
3 tablespoon olive oil
Salt and pepper to taste
4 tablespoons pomegranate kernels
30g pecan/pine nuts
Method
1 Pre-heat the oven to 180oC.
2 Cut the top of the pumpkin off creating a lid and deseed the pumpkin.
3 Rub a tablespoon of olive oil onto the pumpkin and the lid and roast in the oven for 45 minutes with the ‘lid’ on the side.
4 Chop the onion, fennel, celery and mushrooms. Grate the garlic.
5 Place a non-stick pan on a medium heated stovetop and add the remaining olive oil.
6 Add the onion, garlic, nutmeg, fennel seeds, cumin, cinnamon, salt and pepper.
7 Allow the onion and garlic to sauté for 5 minutes until translucent.
8 Add the mince, stirring occasionally and allowing it to brown.
9 After 3-4 minutes add the fennel, celery, mushrooms, lemon zest, honey and water.
10 Leave the mince mixture to simmer and absorb all the flavour for approximately 5 minutes.
11 Remove the pumpkin from the oven and scoop the mince mixture into it. Pop the ‘lid’ on and place back into the oven for another 10 minutes.
12 Place the tahina paste, lemon juice, coriander, parsley and 4 tablespoons of water into a bowl or jar. Using a stick blender, blend the mixture until a smooth green tahina is formed.
13 Remove the pumpkin from the oven. Place the ‘lid’ on the side and garnish with pomegranate kernels, nuts and drizzled green tahina.
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
Nourished yet? Comment on what I should write about next?
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