Recipe shared by Polly Markus
for Moore Wilson's 2023 Calendar

 

 

Ingredients

Serves 4

1.2 kg (2 lb 10 oz) pumpkin

3 tablespoons olive oil

1 teaspoon dukkah

100 g (3½ oz) feta

¼ cup thick Greek yoghurt

1 tablespoon extra virgin olive oil

Juice of ½ a lemon

Spiced Lamb Meatballs

800 g (1 lb 12 oz) lamb mince

1½ cups breadcrumbs

2 eggs

1 large brown onion – very finely diced

4 garlic cloves – minced

2 teaspoons allspice

1 teaspoon cinnamon

1½ cups finely chopped Italian parsley

Parsley & Coriander Gremolata

½ cup extra virgin olive oil

1 garlic clove

1½ cups fresh Italian parsley

1 cup fresh coriander

Zest of 1 large lemon

Juice of 1 juicy lemon

Preheat the oven to 180°C (350°F) fan bake.

Cut the skin off the pumpkin and discard the seeds. Chop the flesh into roughly 4 cm (1½ in) chunks. Place on a lined baking tray, drizzle with 2 tablespoons of the oil and sprinkle with the dukkah. Season with salt and cracked pepper. Roast for 40 minutes or until soft.

While the pumpkin is roasting, make the Spiced Lamb Meatballs by mixing the ingredients in a bowl, seasoning with salt and cracked pepper and rolling into golf ball-sized balls. Set aside.

To make the Parsley & Coriander Gremolata, blitz the ingredients in a food processor until smooth. Season with salt and cracked pepper. Set aside in a ramekin.

Turn the oven up to 200°C (400°F).

Heat a large pan on a high heat. Add the remaining tablespoon of oil. Sear the meatballs on two sides for roughly 45 seconds per side. Place the seared meatballs on a baking tray and bake for roughly 7 minutes.

By this time the pumpkin should be cooked. Transfer it to a food processor with the feta, yoghurt, extra virgin olive oil and lemon juice and blend to a purée. Spoon evenly onto four plates, add the meatballs then top with the gremolata.