ROAST PUMPKIN AND CARDAMON SALAD
Serves 4
20g unsalted butter
1 tbsp olive oil
1 large red onion, peeled and cut into 1cm-thick slices
1kg pumpkin, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
½ tsp each ground cumin and coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
1 green chilli, halved lengthways
1 tbsp caster sugar
200ml vegetable stock
100g Greek yoghurt
1 tbsp chopped fresh coriander
1 tbsp olive oil
1 large red onion, peeled and cut into 1cm-thick slices
1kg pumpkin, peeled and cut into 3cm pieces
Salt
30g pumpkin seeds
½ tsp each ground cumin and coriander
¼ tsp ground turmeric
4 cardamom pods, lightly crushed
1 cinnamon stick
1 green chilli, halved lengthways
1 tbsp caster sugar
200ml vegetable stock
100g Greek yoghurt
1 tbsp chopped fresh coriander
Method
Heat the oven to 200C.
Put the butter and oil in a large sauté pan, and fry the onion for eight minutes over medium heat until soft. Add the pumpkin, turn the heat up to medium-high and cook for 10 minutes, stirring occasionally, until it starts to colour.
Remove from the heat and add half a teaspoon of salt, the seeds, spices, chilli and sugar. Mix and transfer to an ovenproof dish large enough to hold everything snugly. Pour in the stock and roast for 30 minutes, by which point the pumpkin should be tender and all the liquid absorbed or evaporated.
Serve warm with yoghurt spooned on top and a sprinkling of chopped coriander.
Alison Lambert
