Roasted Jap Pumpkin with Zhoug and Cauliflower & Corn Pilaf

Roasted Jap Pumpkin with Zhoug and Cauliflower & Corn Pilaf

Ingredients

• Large piece of Jap Pumpkin
• 1 Whole cauliflower
• 4 corn cobs – Steamed & cut off the cob

For Zhoug paste:
In a food processor mix…

• bunches Coriander
• 7-10 garlic cloves
• 1.5 tablespoon ground cumin
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt10 long Chillies (more or less)
• 3 tablespoons EVOO (light flavour)
• 1/2 lemon – juiced

Method

1. Cut Pumpkin into wedges, brush with oil and sprinkle salt. Bake in a hot oven for about 40minutes
2. Grate the Cauliflower and toss with 1 tablespoon of Evoo and salt in a frying pan, with lid on and steam for 10 minutes.
3. In the meantime make Zhoug. In a food processor mix to paste…
   2 bunches Coriander
   – 10 garlic cloves
   – 1.5 tablespoon ground cumin
   – 1/2 teaspoon ground cardamom
   – 1/2 teaspoon black pepper
   – 1/2 teaspoon salt
   – 10 long Chillies (more or less)
   – 3 tablespoons EVOO (light flavour)
   – 1/2 lemon – juiced
4. When cauliflower and corn are ready, mix the two together with a squeeze of lemon juice and Evoo (salt to taste).
5. Serve with brown caramelised pumpkin and Zhoug brushed on.

*** always use fresh spices. I use Herbies Spices.

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