Recipe from Afroza Naznin Shumi

Roasted pumpkin salad

Ingredients:
• Butternut pumpkin, deseeded, cut into 2cm-thick pieces 1.75kg
• Olive oil cooking spray
• Pine nuts 1/2 cup
• Baby spinach 200g
• Honey and balsamic dressing
• Honey 1/4 cup
• Balsamic vinegar 2 tbsp.
• Olive oil 1 tbsp.

Forma1-front

 

Method:
1. Preheat oven to 250°C. Line two baking trays with baking paper. Place pumpkin in a single layer on the trays. Spray it with oil and turn to coat. Season it with salt and pepper. Roast pumpkin, turning once, for 20 minutes or until it is golden and tender. Set aside to cool it at room temperature.
2. Meanwhile, heat a small, non-stick frying pan over medium heat. Add pine nuts. Cook it stirring for 3 minutes or until golden.
3. Make honey and balsamic dressing: Combine honey, vinegar and oil in a screw top jar. Secure lid and shake to combine. Remove lid. Microwave on HIGH (100%) for 10 seconds or until honey is melted. Replace lid. Shake until well combined.
4. Place spinach and pumpkin in a large bowl. Sprinkle with pine nuts and drizzle it with the dressing. Finally season it with salt and pepper and serve.

 

Baba Ghanoush

Ingredients:
• Aubergines (about 650g) 2 large
• Juice of 1 lemon, plus a little extra
• Tahini 2 tbsp.
• Garlic cloves, crushed 2
• Chopped mint or flat-leaf parsley 3 tbsp.
• Pomegranate seeds (optional) 1 tbsp.
• Extra virgin olive oil 2 tbsp.

Forma2-back to back

Method:
1. Blacken the aubergines over a gas hob or barbecue, turning regularly with tongs, until completely charred. Allow it to cool.
2. Slit the aubergines and scoop out the flesh in long strands, discarding the skin. Put in a sieve and leave it to drain for 30 minutes, or squeeze out if you’re in a hurry. Season it with salt and pepper.
3. In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add more lemon juice if necessary.
4. Mash the aubergines gently with a fork, and then stir the tahini. Top it with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve.

Comments are closed.

Advertisement