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The BreadBasket
Recipe of the month
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Ingredients
- 1 kg pumpkin (butternut or Kent)
- 1 tsp black sesame seeds
- 2 tbsp pumpkin seeds
- 2 tbsp tahini
- 1 tbsp apple cider vinegar
- 1 tbsp orange juice
- 400g can cannellini beans
- 100g watercress
- 1 cup coriander leaves
- 1 tsp pink peppercorns, roughly crushed
Preparations
- Preheat oven to 200C. Cut the pumpkin into wedges, remove the seeds and place onto baking trays. Bake for 40 minutes or until soft.
- Put the sesame seeds and pumpkin seeds on a tray and bake for 10 minutes.
Whisk together the tahini, apple cider vinegar and orange juice. You may need to thin this down with a little water depending on your tahini, to achieve a pouring consistency.
- Arrange the pumpkin, cannellini beans, watercress and seeds onto a plate, drizzle with the dressing and scatter on the coriander leaves and pink peppercorns.
