Sesame Crusted Pumpkin
Pumpkin season is upon us and we're bringing you a great mid-week meal that you can rustle up in no time! Easy and not requiring more than a few ingredients, we've coated the pumpkin in a mixture of sesame seeds to bring out a great nutty flavour!
Serves
Ingredients
For the Sesame Pumpkin
<item-todo-done>1 pumpkin<item-todo-done><item-todo-done>50g plain flour<item-todo-done><item-todo-done>100g black and white sesame seeds<item-todo-done><item-todo-done>100ml unsweetened plant-based milk<item-todo-done>
For the Miso Tahini Sauce
<item-todo-done>2cm piece of fresh ginger<item-todo-done><item-todo-done>50g tahini<item-todo-done><item-todo-done>1 tbsp miso<item-todo-done><item-todo-done>2 tbsp rice vinegar<item-todo-done><item-todo-done>3 tbsp water<item-todo-done>
For the Rice
<item-todo-done>400g basmati rice<item-todo-done>
To Serve
<item-todo-done> handful of coriander<item-todo-done><item-todo-done> steamed greens<item-todo-done>
Before you start
Oven preheated to 200*C | Baking tray lined with parchment paper | Garlic crusher or microplane | Pestle and mortar
For the sesame pumpkin
- Peel and deseed the pumpkin, then cut into wedges. It is important that the wedges are similar size, so that they cook in the same amount of time. Transfer the wedges to a baking tray and toss with 1tbsp olive oil. Roast for 15 minutes until slightly softened. Remove from the oven and set aside until cool enough to handle
- While the pumpkin bakes, place the flour, sesame seeds and milk in 3 separate bowls. Drop a pumpkin wedge into the flour and toss to coat, then dip in the milk, and finally in the sesame seeds. Repeat with the remaining wedges
- Transfer the seedy pumpkin onto baking sheet and return to the oven for 20 minutes to cook all the way through
For the miso tahini sauce
- Peel and grate the ginger
- In a bowl, stir together the tahini, miso, vinegar, water and grated ginger until fully combined
For the rice
- Cook as per instructions on the packet
Time to serve
- Serve your sesame pumpkin with bowls dipped into miso tahini sauce with steamed greens and big bowls of steamy rice on the side