This recipe from Diana Henry makes a delicious vegetarian meal and the mash is so delicious you will want to serve it with other dishes too, again and again.
Ingredients
- 1 kg pumpkin or squash
- 8 tbsp extra virgin olive oil plus a little more for serving
- 15 g butter
- ¼ tsp cayenne
- ¼ tsp ground cumin
- ¼ tsp ground ginger
- 100 ml vegetable stock
- Finely grated zest and juice of ½ lemon
- 2 tsp harissa
- 2 garlic cloves grated to a purée
- ½ tbsp caraway seeds
- 1 large onion finely sliced
- 1 tsp black mustard seeds
- 300 g purple-sprouting broccoli bases trimmed
- 1 red chilli deseeded and finely sliced
- For the yogurt:
- 2 tbsp preserved lemons plus 2brine from the jar
- 80 g natural yogurt
- 1 garlic clove grated to a purée
Servings:
Instructions
- Preheat the oven to 190C/180C fan/gas mark 5.
- Cut the pumpkin into slices, removing the seeds, and toss the slices in 2 tbsp of the oil in a roasting tin. Season and roast until tender, 20-30 minutes, then remove the skin from the flesh.
- Heat the butter in a saucepan and add the cayenne, cumin and ginger. Cook for a couple of minutes. Put the pumpkin into this and mash it. Add the stock, lemon juice and zest, harissa and garlic. Season.
- Heat 4 tbsp of the oil in a small frying pan and the gently cook the caraway seeds for about a minute. Add this, while it’s still warm, to the pumpkin mash.
- To make the yogurt, chop the lemons – discard the seeds – and mix with the yogurt, brine and garlic.
- Heat the rest of the olive oil in a frying pan and cook the onion until dark golden, even brown in patches. Add the mustard seeds and let them cook for a minute, then season.
- Steam, boil or microwave the broccoli until it’s tender. Season.
- Reheat the pumpkin mash and spread it out on a warm platter. Put the broccoli on top, then the preserved-lemon yogurt, and spoon over the onions. Sprinkle on the chilli. Drizzle a little extra-virgin olive oil over the top and serve.
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