This dish is inspired by the kitchens of Persia and Central Asia, marrying together the flavours of coconut and pumpkin.
SERVES 4-6
1.5 kg mixed squash and pumpkin, cut into 2 cm wedges
Sea salt and black pepper
2 tbsp olive oil
1 pomelo or grapefruit, peeled, deseeded and divided into chunks
1 red chilli, thinly sliced
2–3 tbsp chickpeas
3–4 tbsp shredded coconut
1 tbsp roughly chopped mint
1 tbsp roughly chopped coriander
FOR THE TARATOR
100 ml coconut milk
2 garlic cloves, finely chopped
3–4 tbsp honey
2 tbsp pomelo or grapefruit juice
Sea salt and black pepper
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- Preheat the oven to 200C/gas mark 6. Put the squash and pumpkin on a baking sheet. Sprinkle with salt and pepper and drizzle with the oil.
- Bake for 30–35 minutes, until tender.
- Make the tarator by whisking together the coconut milk, garlic, honey, pomelo juice and salt and pepper. Taste and adjust seasoning, adding more honey if you’d like it sweeter.
- Once the pumpkin is tender and cooked through, remove from the oven and transfer to a serving platter along with the pomelo.
- To serve, drizzle over the tarator and sprinkle over the chilli, the dried chickpeas, the shredded coconut, the herbs and season with freshly ground pepper.
The Jewelled Table by Bethany Kehdy, Published by Hardie Grant Books