For courgette set
Chef Josh Katz wants to shine a light on grilled vegetables in his new book, Berber&Q: On Vegetables. Photography by James Murphy.
• 2tbsp Aleppo chilli flakes (pul biber)
• 2tbsp lemon thyme leaves
• 120g bulgur
• Handful of dill and flat-leaf parsley, chopped
• 40g hazelnuts, toasted
• 40g capers, drained and rinsed
• 100g Mizithra or soft, fresh whey cheese
METHOD
For the pumpkin puree: set the pumpkin in a steamer over boiling water and steam for 12-15 minutes, until completely tender. Transfer to a food processor, add the sugar and lemon juice and blend until smooth.
Transfer the puree to a saucepan and cook over low heat for 10-15 minutes, until thickened and concentrated in flavour. Remove from the heat and set aside to cool until needed.
For the lemon dressing: combine the garlic, lemon juice, vinegar and oils in a small bowl, season generously with salt and black pepper and whisk to combine.
For the chilli-roasted pumpkin bulgar: preheat the oven to 220C (400F)/200C Fan/ Gas Mark 7.
Roll the pumpkin in the olive oil, sprinkle with the sugar and chilli flakes and season generously with salt and black pepper. Transfer the pumpkin to a parchment-lined baking tray, scatter the lemon thyme over the top, and roast for 20-25 minutes until tender and slightly charred.
In the meantime, prepare the bulgur by covering it with boiling water in a small bowl and allowing it to soak for roughly five minutes. Drain and then lightly run a fork through the grain to fluff it, so that it doesn’t become clumpy, and set to one side to cool.
Combine the bulgur with the chopped herbs, hazelnuts and capers and stir through 60ml of the lemon dressing. The tabbouleh should be light and sharp, not drenched and heavy. Check for seasoning and adjust accordingly.
Place the pumpkin puree on the bottom of a plate, layer the pumpkin and bulgur mixture on top, scatter the cheese over and serve.
■ Berber&Q: On Vegetables by Josh Katz with photography by James Murphy is published by Kyle Books, priced £25.