A delicious plant based meal, with sweet sticky pumpkin in a miso maple glaze, with creamy nutty freekeh and a tangy lime salsa.
INGREDIENTS
¼ pumpkin (approx. 1kg), sliced into 2cm wedges
30g butter (regular or plant based), melted
30g maple syrup
75g white miso
2 tsp smoked paprika
2 tsp ground ginger
5 banana shallots, thin sliced
1 tbsp red wine vinegar
6 cloves of garlic, minced
25g ginger
1 red chilli, sliced
4 cups (1l) vegetable stock
1 tbsp tomato paste
2 tbsp tahini
1 ½ cups (300g) wholegrain freekeh* see note
2 spring onion, sliced
1 small bunch of coriander, roughly chopped
2 tbsp extra virgin olive oil
1 lime, zest and juiced
METHOD
1. Preheat the oven to 200C fan. Whisk the butter, maple syrup, miso, paprika and ginger in a large bowl and add the pumpkin wedges, tossing to coat. Spread on a baking tray lined with baking paper and roast in the oven for 40 minutes or until soft and cooked through. Turn over and baste the pumpkin half way to caramelise.
2. Meanwhile, heat a large pan with olive oil and cook the shallots until softened and lightly caramelised, about 10 minutes. Add the vinegar, garlic, ginger and chilli and cook for 5 minutes, further caramelising the shallots.
3. Whisk the vegetable stock with tomato paste and tahini. Add the freekeh to the pan and pour over the veg stock. Leave to simmer until the freekeh is cooked through, about 40 mins, stirring occasionally and adding more water if needed.
4. In a small bowl mix together the spring onion, coriander, olive oil and lime. Top the freekeh with the pumpkin and spoon over the lime salsa to serve.
*you can use cracked freekeh for a faster cooking time, it should take about 20 mins to cook while simmering but check packet instructions.
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