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FOR THE PA­PRIKA PASTE • 1 tsp smoked pa­prika • 2 cloves gar­lic, chopped • 10g fresh co­rian­der • 1 tbsp ground cu­min • 2 tbsp ap­ple cider vine­gar • 1 tbsp harissa paste • ¼ cup ex­tra vir­gin olive oil • hi­malayan salt and black pep­per, to taste FOR THE PUMP­KIN • 2 tbsp co­conut oil • 600g pump­kin, finely diced • ½ cup veg­etable stock • 2 cin­na­mon sticks • 300g rosa toma­toes • 4 poached eggs, to serve • fresh mint, to gar­nish 1. For the pa­prika paste: Place all the ingredients in a blender and blitz to com­bine. Set the sauce aside. 2. For the pump­kin: Heat the co­conut oil in a pan, toss in the pump­kin and sauté un­til golden. Add the pa­prika paste, stock and cin­na­mon sticks, bring to a sim­mer and cook un­til the pump­kin is soft. Stir in the toma­toes 5 min­utes be­fore the end of cook­ing time, and sea­son. 3. To serve: Di­vide the pump­kin mix­ture be­tween 4 plates, top each with a poached egg and serve im­me­di­ately, gar­nished with fresh mint.

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