The season’s coziest comfort food is here: Try roasted pumpkin and halloumi for dark days
The bold, spicy flavors of North African cuisine meet the sweetness of pumpkin in this warming and comforting recipe. The blue Barro bowls are from HAY.
PUMPKIN AND CHICKPEAS are both mild in flavor, making them the perfect base for bold spices. A simple way to add a kick is with harissa paste, which is commonly used in North African cuisine. For some extra flair, herb-packed chermoula is the perfect finishing touch.
Pumpkin is often roasted with the skin on, but for this recipe, it’s worth peeling. Try butternut squash because its thin skin is easy to remove. Just keep an eye on the chickpeas, as they might pop in the oven, sending little surprises your way when you pull out the tray!
In this recipe, the pumpkin is roasted without its skin and cut into large pieces. The task is easily handled with Heirol's Albera Pro Santoku knife.
Chermoula, a North African sauce, is like pesto’s bolder cousin. It's a zesty blend of spices, lemon juice, herbs, and garlic. This tangy, spicy, and aromatic sauce elevates any dish and pairs especially well with the sweetness of pumpkin.
So, if you're short on time and can only make one sauce, chermoula is definitely worth a try!
Tiny flowers can also be beautifully displayed in a drinking glass! The yellow glass is from HAY. For those looking to find the popular Sukat makkaralla glass, it’s worth browsing Franckly's second hand gems.
Harissa yogurt
Ingredients:
250 gr Greek yogurt
1–2 tsp harissa paste
Juice of 1/2 lemon
Do as follows:
Mix the yogurt, harissa, and lemon juice in a bowl. Taste and adjust the harissa to your liking, as the flavor and heat can vary depending on the brand you use.
Chermoula sauce
Ingredients:
1 tsp ground coriander*
1 tsp ground cumin*
1 bunch parsley, finely chopped
1/2 bunch cilantro, finely chopped
1/2 bunch mint, finely chopped
1–2 garlic cloves
Juice of 1 lemon
1 fresh chili or 1 tsp dried chili flakes
1 tsp salt
1 dl (100 ml) olive oil
Do as follows:
Toast the coriander and cumin in a dry pan. Finely chop the herbs, garlic, and fresh chili (if using). Add the toasted spices, chili, salt, herbs, and garlic to a bowl. Squeeze in the lemon juice and pour in the olive oil. Stir the mixture and taste. Adjust salt or acidity as needed. Let the sauce sit in the fridge for a little while before serving to allow the flavors to meld.
Roasted pumpkin, chickpeas, and halloumi
Ingredients (for 4 people):
700 gr pumpkin
250 gr cooked chickpeas
3 tbsp olive oil
1 tsp cumin*
1 tsp ground coriander*
1 tsp smoked paprika
Salt and black pepper
250 gr halloumi cheese
1 pomegranate
Do as follows:
Preheat the oven to 200°C (392°F). Cut the pumpkin in half and remove the seeds. Peel the pumpkin and slice it into wedges about 3 cm thick. Drain the chickpeas. Mix the spices and olive oil in a large bowl. Toss the pumpkin wedges in the spiced oil, then place them in a baking dish or on a baking sheet lined with parchment paper. Toss the chickpeas in the remaining oil and spread them evenly over the pumpkin.
Roast the vegetables in the oven on the middle rack for 15 minutes. Remove from the oven and stir. Add the halloumi slices on top and roast for another 10–15 minutes, until the halloumi is golden. Serve immediately with harissa yogurt and chermoula. You can also sprinkle pomegranate seeds over the dish for an extra touch.
*You can use whole coriander and cumin seeds, which should be toasted in a pan and then crushed in a mortar. If you only have ground spices, simply toast them gently in a pan until fragrant and add them as they are. Toasting the spices helps to release their full flavors and significantly enhances the taste of the dish.
See also:
• All tableware >
Published on 23 Oct, 2024
