Recipe shared by Sophie Steevens
for Moore Wilson's 2023 Calendar

 

 

Ingredients

800g-900g pumpkin, cut into bite-sized cubes
1 tsp ground sumac
½ tsp cumin seeds
½ tsp fennel seeds/olive oil (optional)
sea salt and cracked pepper, to taste
½ cup raw cashews
2 handfuls fresh spinach, shredded
handful kale, stems
removed,
leaves roughly chopped
handful fresh parsley,
roughly chopped
1 zucchini, peeled into ribbons
½ cup frozen edamame beans, thawed
2 tbsp hempseeds

 

 

Caramelised Onions
1 tbsp olive or avocado oil
2 large red onions, finely sliced
2 tbsp balsamic vinegar
1½ tbsp coconut sugar or pure maple syrup

Roast Garlic Dressing
3/4 cup raw cashews, soaked for 20 minutes in boiling water
1/2 cup water
2 heads garlic
2 tbsp white miso paste
2 tbsp lemon juice
1 tbsp capers
1 tbsp maple syrup

Preheat the oven to 180°C fan-bake. Line a large baking tray with baking paper.

Place the pumpkin, sumac, cumin and fennel seeds in a large bowl. Lightly drizzle with olive oil, if using, and season to taste. Place on the prepared tray, along with any remaining spice mix, and spread out evenly. Peel any loose paper layers from the two heads of garlic for the garlic dressing. Slice horizontally across the top of the bulb to expose the tops of each induvidual clove. Place, sliced-sides up on the same tray as the pumpkin. Bake pumpkin and garlic for about 45 minutes, or until golden. Once the garlic is cooked, gently squeeze the cloves from their skins. They should slip out easily. Leave the oven on to toast the cashews.

While the pumpkin cooks, prepare the Caramelised Onions. Heat the oil, if using, in a large frying pan over medium–high heat. Add the onion and cook for 10 minutes, stirring frequently, until very soft and beginning to caramelise. Add the vinegar and coconut sugar, then reduce heat and continue to cook for 5 minutes, or until the onion is dark brown and caramelised.

Place the cashews (for the salad) on a baking tray and spread out evenly. Bake for about 5–7 minutes, or until golden. Watch closely for the last few minutes as they will burn quickly.

To make the dressing, place the garlic in a blender along with all other dressing ingredients, and blend for about 30 seconds or until smooth and creamy.

To serve, sprinkle a generous handful of spinach, kale and parsley on a large serving plate, followed by some zucchini ribbons, roast pumpkin, caramelised onions, edamame beans, cashews, hempseeds and a drizzle of the garlic dressing. Repeat this process a few more times to build layers with the remaining ingredients. Serve with any remaining dressing on the side.