Serves: 6
INGREDIENTS
800 grams buttercup pumpkin
4 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, thinly sliced
1 1⁄2 teaspoons ground cumin
1 1⁄2 teaspoons ground coriander
1⁄2 cup raisins
1 tablespoon tomato paste
1 bag spinach, well washed, tough stalks cut out
1 x 400 gram tin cooked chickpeas, drained and rinsed
sea salt and freshly ground pepper
juice of 1 lemon
Dressing
1⁄2 cup thick plain yoghurt
3 tablespoons tahini paste
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
To serve
1⁄4 cup flaked almonds, toasted
paprika for sprinkling
METHOD
Preheat the oven to 180 ̊C.
Cut the pumpkin into slim wedges, brush with olive oil and season.
Place on a lined baking tray and roast until just tender. Set aside.
Heat the olive oil in a sauté pan. Add the onion, garlic, cumin, coriander and the raisins. Season and cook until the onion is tender. Stir in the tomato paste and cook for 1 minute. Add the chickpeas and spinach and cook for 3 minutes to wilt the spinach.
Stir in the lemon juice and set aside to cool.
Dressing: Whisk the yoghurt, tahini paste, garlic and the lemon zest and juice in a bowl and season. Whisk in enough cold water to make a pourable dressing.
To serve: Arrange the pumpkin on a serving platter and spoon over the spinach and chickpeas. Drizzle with the yoghurt dressing and scatter over the almonds and a pinch of paprika.
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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.