PUMPKIN CHOWDER WITH GRILLED SALMON AND SUNFLOWER SEED BUTTER

“When I want to give myself a lift I make salmon fillets with a comforting, creamy, slightly sweet pumpkin chowder.”

Serves 4

EASY

GREAT VALUE Preparation: 10 minutes Cooking: 15 minutes

olive oil ¼ cup pumpkin 200 g, peeled and cut into small cubes small onion 1, finely chopped thyme a sprig garlic 1 clove paprika 1T chicken stock 1 cup cream ½ cup brown sugar 1T sea salt and freshly ground black pepper, to taste

Woolworths Norwegian salmon fillets 4 Woolworths labneh 4 T, for serving Italian parsley, roughly chopped, to garnish

For the sunflower seed butter: sunflower seeds 60 g butter 100 g paprika 1t

1 Heat the olive oil in a pan and sauté the pumpkin until caramelised around the edges. Reduce the heat slightly and add the onion, thyme and garlic. Gently fry until the onions are soft and translucent. 2 Stir in the paprika and add the chicken stock. Simmer for 5 minutes, then stir in the cream and brown sugar. Season and simmer for 10 minutes, or until the pumpkin is tender and the chowder has a creamy consistency. 3 Heat a non-stick pan and coat with olive oil. Season the salmon and slide into the hot pan, skin-side down. Fry until the skin is crispy and golden. Carefully turn over and cook the other side until caramelised. 4 To make the sunflower seed butter, heat a pan and add the sunflower seeds, toast lightly, then add the butter and paprika. Cook until sizzling, then season. 5 To serve, divide the chowder between bowls and top with a salmon fillet, the sunflower seed butter and a dollop of labneh. Garnish with parsley. CARB-CONSCIOUS, WHEAT- AND GLUTEN-FREE

WINE: AA Badenhorst Secateurs

Chenin Blanc