Roasted pumpkin, baby carrots and pistachios on a bed of hummus with baby spinach and dressed with a cranberry sauce.

Roasted pumpkin, baby carrots and pistachios on a bed of hummus with baby spinach and dressed with a cranberry sauce..jpg

Serves 4

Roasted Ingredients:

  • 250 grams baby carrots
  • 500 grams Jap pumpkin, chopped in wedges
  • ½ cup pistachios roughly chopped
  • 2 tablespoons olive oil
  • A pinch of rock salt
  • 1 bunch of parsley, chopped roughly

Cranberry dressing:

  • 2 tablespoons cranberry sauce
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil

Hummus Ingredients:

  • 250 grams soaked, cooked and drained chickpeas
  • 2 cloves of garlic, crushed
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 teaspoon cumin
  • 80mls water
  • 1 tablespoon olive oil
  • Pinch of rock salt
  • A sprinkle of dukkha
  • 250 grams baby spinach leaves
  • 1 bunch of dill

Method for roasting:

1. Preheat oven to 180 degrees Celsius, fan-forced.

2. Wash and clean carrots thoroughly, then pat them dry with a paper towel.

3. In a large bowl place carrots and pumpkin inside and drizzle with over oil. Give the vegetables a good tumble coating each surface with oil. Season with salt.

4.  Bake in oven for 35 to 40 minutes or until vegetables are caramelised and tender.

5.  Before serving carrots and pumpkin tin toss through the parsley.

6.  In the mean-time place pistachios on a small tray and roast whilst vegetables are cooking for 10 minutes. Be vigilant here as you don’t want to forget them in the oven.

7.  Once cooked set aside pistachios and cover vegetables with foil until other components are ready. Alternatively allow vegetables to keep warm whilst the oven is cooling.

Method for cranberry sauce:

1.      Mix all the ingredients together with a spoon thoroughly, set aside.

Method for hummus.

1.      Combine garlic, chickpeas, salt, lemon juice, tahini and 50ml of the water in a food processor and process until smooth and creamy. If a little dry add more of the water as necessary and finger taste the combination to adjust seasoning.

2.      Once happy with hummus use a spatula to scoop contents into another bowl. Drizzle the hummus with olive oil and sprinkle with cumin and dukkha.

3.      Set aside.

Arranging:

Spread 1 & 1/2 tablespoons of hummus on a dinner plate and arrange ¼ of the baby spinach leaves making a bed. Then lay ¼ of the baby carrots and pumpkin however you like on the plate. Add ½ teaspoon more of the hummus if desired. Drizzle the cranberry sauce over the vegetables and then top with the roasted pistachios and dill.

Nutritional analysis per serve

  • Energy:              Cals 457/ 1913kJ
  • Protein:                                  12g
  • Fat:                                        34g
  • Sat Fat:                                 4.7g
  • Carbohydrates:                   24.4g
  • Sugars:                                   14g
  • Fibre:                                      14g
  • Sodium:                             370mg

 

 

Theresa Gray