BUT­TER­NUT PUMP­KIN WITH GIN­GER

TOMA­TOES & LIME YO­GHURT

Sunday Herald Sun - Stellar - - On Sunday -

“This has been at NOPI for a very long time” SERVES 4 1 but­ter­nut pump­kin, un­peeled, halved length­ways, seeds re­moved, then cut width­ways into 2.5cm-wide slices 60ml olive oil 6 large plum toma­toes, halved 2 gar­lic cloves, crushed 30g dark mus­co­v­ado sugar (or brown sugar) 5g co­rian­der leaves, roughly chopped 30g cashews, toasted, roughly chopped 10g crispy shal­lots (op­tional) Lime yo­ghurt 120g Greek-style yo­ghurt ¼ tsp ground car­damom Grated zest of ½ lime, plus 1½ tsp juice Pre­heat oven to 240°C. Mix pump­kin with 2 tbs oil, 2 tsp coarse sea salt and a good grind of black pep­per. Spread out on large, pa­per-lined tray and roast for 35-40 min­utes, un­til golden brown. Set aside to cool. Re­duce oven to 170°C. Place the tomato halves on a pa­per-lined bak­ing tray, skin-side down. Sprin­kle with ¼ tsp salt, driz­zle with 1 tbs oil and cook 80 min­utes, un­til soft­ened. Place the gin­ger, chilli, gar­lic, sugar and ¼ tsp salt in a bowl. Mix to form a paste, then spoon on top of toma­toes. Cook 40 min­utes, un­til caramelised, and set aside. For the lime yo­ghurt, place in­gre­di­ents in a small bowl with ½ tsp salt and a grind of black pep­per. Mix well. Spread pump­kin out on a large plat­ter. Ar­range the toma­toes in be­tween. Driz­zle over lime yo­ghurt, sprin­kle with co­rian­der, cashews, shal­lots, and serve. NUTRI­TION • 9G PRO­TEIN • 4G SAT FAT • 32G CARB • 26G SU­GARS • 635MG SODIUM • 285 CAL (1190KJ)

Recipes from Nopi by Yo­tam Ot­tolenghi and Ra­mael Scully, Ebury Press.

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