Roasted Pumpkin, Peas, Green Tahini + Sesame Seeds
Serves: 6
Time: 45 minutes
Ingredients –
½ pumpkin, deseeded and cut into bite-sized chunks
1 red onion, cut into wedges
2 tbsp sesame seeds
1 tsp sumac powder
1 tsp sea salt
2 tbsp cooking oil
¾ cup brown rice
2 cups water
2 tbsp extra virgin olive oil
½ tsp sea salt
Green Tahini
1 cup chopped herbs
3 tbsp hulled tahini
2 tbsp extra virgin olive oil
1 tsp apple cider vinegar
2 cloves garlic, crushed
½ tsp sea salt
To Finish
4 stalks of silverbeet, thinly sliced
1 cup frozen green peas, blanched in boiling water for 5 minutes then drained
Method –
Preheat your oven to 200C.
Place the pumpkin chunks and red onion wedges on a baking tray. Drizzle with cooking oil, then sprinkle with sesame seeds, sumac powder, and sea salt. Toss to coat evenly.
Roast for 30–35 minutes, or until the vegetables are golden and tender.
In a pot, combine the rice and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes or until the water is absorbed and rice is tender. Once cooked, add the oil and sea salt and mix through.
For the green tahini, in a blender or food processor, combine the chopped herbs, tahini, olive oil, apple cider vinegar, garlic, and sea salt. Blend until smooth, adding a splash of water if needed to reach your desired consistency.
Place frozen peas in a bowl. Cover with boiling water and let sit for 5 minutes. Drain and set aside.
To assemble, start with a layer of half the amount of silverbeet, followed by half of the brown rice, roasted pumpkin / onion, blanched peas then dollop over half of the green tahini. Continue this process once more, using up the remaining half of the components.
Enjoy warm or at room temperature. Any leftovers will keep in an airtight container in the fridge for up to 4 days.
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