Ingredients
800g pumpkin, Japanese or Kent, cut into 1.5cm thick slices
¾ cup extra virgin olive oil
3 tsp ground cumin
3 tsp ground cinnamon
Sea-salt flakes, to season
1 lemon, halved
80g flaked almonds
150g butter, chopped
3 long red chillies, sliced on angle
Juice of 1 lemon
1 litre vegetable stock
250g moghrabieh (pearl) couscous, well washed
6 medjool dates, pitted and cut lengthways into 6 batons, to serve
2 mint sprigs, leaves picked, to serve
3-4 coriander sprigs, to serve
Method
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Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.
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Coat pumpkin generously with 2 tablespoons of the oil. Combine half of the cumin and cinnamon, rub spice mixture on pumpkin, then season with salt and lay out on prepared tray. Roast for 30 minutes until tender. Set aside at room temperature.
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Meanwhile, heat a frying pan on high, drizzle cut side of lemon halves with 1 tablespoon of the oil and cook until blackened. Set aside.
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Toss almonds in a dry frying pan on high heat, until golden and a bit scorched, about 5 minutes. Add butter, chilli, 1/3 cup of the oil and remaining spices. Warm through and combine, then add half of the juice and take off heat.
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Bring stock to a simmer in a saucepan, add moghrabieh and cook for about 12 minutes until tender, liquid will have mostly absorbed, drain any excess. Cool for 5 minutes. Add remaining juice and oil; toss to coat.
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Arrange pumpkin on a serving platter. Top with couscous, spiced butter and almond mixture, dates, herbs and charred lemon. Serve.