BAKED PUMPKIN WITH FRAGRANT QUINOA OR SORGHUM STUFFING

SERVES 4-6 Preparation: 10 min Cooking: about 1 hour 1 pumpkin, cut in four salt and pepper ground cinnamon olive oil STUFFING 1 onion, chopped 3 peppers, deseeded

and chopped olive oil 2 garlic cloves,

crushed big handful of chopped fresh parsley and coriander handful of toasted sunflower and pumpkin seeds handful of sultanas pinch of cumin grated zest of 1 lemon 750ml (3c) quinoa or

sorghum, cooked TOPPING 250ml (1c) plain

yoghurt 5ml (1t) crushed garlic 5ml (1t) mustard

powder 250ml (1c) finely grated cheddar cheese 1 egg TO SERVE

micro herbs Preheat the oven to 220°C. 1 Scoop out the seeds and put the pumpkin on a baking sheet with the seeds beside them. Season with salt, pepper and cinnamon and drizzle a little oil over. Roast for about 30 minutes or until done and the seeds are puffed up. 2 Stuffing Fry the onion and peppers in a little olive oil until soft and stir in the garlic, herbs, seeds and sultanas. Season with the cumin and lemon zest. 3 Add the pepper mixture to the cooked quinoa or sorghum. 4 Spoon some of the mixture into each pumpkin quarter. 5 Topping Mix all the ingredients and spoon carefully over the stuffing in the pumpkin quarters. Bake for 20-30 minutes or until the topping is set and cooked. 6 To serve Garnish with micro herbs and the pumpkin seeds.

(Turn over)