January 31st, 2009

Dukkah-crusted pumpkin

This idea came from an experience in Adelaide as part of Tasting Australia. Quantities are loose as it can be cooked for 2 or twenty! You will obviously need more egg and Dukkah as well as more oil. One egg will do enough for 4-6 serves.Dip one side of evenly shaped pieces of peeled pumpkin into a beaten egg then Dukkah and place Dukkah- side up on a shallow roasting tray lined with baking paper. Drizzle over about 1/3  cup olive oil and roast till golden brown 180c fan for about 25-30 mins. Save the oil for a dressing mixed with a spoonful of red wine or sherry vinegar. Serve with diced feta (I like Chevre Salade from Puhoi or try their gorgeous fresh  goat’s cheese), roasted red peppers and a pile of spinach leaves dressed with the oil /vinegar combo. Season to taste. Also nice as a main course with a piece of roasted chicken on top and blanched beans underneath.

Posted by Sue Story  //  Filed in Recipes