Puy Lentils with Roasted Pumpkin, Sage and Feta

Don’t you love pumpkins especially as they appear with their gorgeous colours in Autumn? For me, they are the very best decoration for the table. Autumn colours, beautiful shapes, a reminder of the delights that Autumn brings.

But eventually it has to be cooked. What is better than a salad or warm dish based on lentils and roasted pumpkin? Butternut can be used.

This is also a very excellent Xmas dish.

This is a recipe from Ottolenghi’s Simple, but I played with it a bit. He recommends butternut, I used pumpkin; he uses dolcelatte, I used feta (as I keep an amazing creamy feta in stock almost constantly), he used Puy lentils, I used a similar one that is deep and delicious in taste – stocked by my whole foods store but unlabelled. It shows how Ottolenghi’s recipes are versatile, so flexible with the ingredients that you have at hand.

The salad can be served warm or at room temperature. It can be made in advance, up to 6 hours. If you want to use tinned lentils, go for it – just skip the cooking step.

Similar recipes include Salad of Butternut and Noodles, Grilled Butternut with Walnut Salsa, and Roast Pumpkin Couscous Salad.

Browse all of our Pumpkin Salads and our Puy Lentil recipes. Our Ottolenghi dishes from Simple are here. We have written about our experiences cooking through Plenty More. Or explore our Late Autumn recipes.

Continue reading “Puy Lentils with Roasted Pumpkin, Sage and Feta”

Roasted Butternut with Chilli Yoghurt Sauce and Coriander Garlic Oil

Another cold winter morning, another zero degree morning, and another excuse to turn the oven on and get the butternut pumpkin out. We classify butternut as a pumpkin although elsewhere it may be called a squash.

Simply made, this is an easy recipe – the butternut is roasted and some pumpkin seeds are toasted in the residual heat of the oven. Yoghurt is mixed with chilli sauce and some coriander is whizzed with oil – both are drizzled over the cooked pumpkin. Quick and easy. It can be made early in the morning while the coffee is brewing the porridge bubbling on the stove, and then left until lunch time.

The toasted pumpkin seeds (the green inner ones, not the hard shelled, large pumpkin seeds) are wonderful – crispy and light. Make more of them and keep some for snacking during the day.

A dish to celebrate two of Turkish cuisine’s great gifts to the world, yoghurt and chilli.

By the way, the Chilli Yoghurt Sauce in this recipe is a winner. It is simply chilli sauce mixed with yoghurt (I used one of my slow cooked chilli jams). The truth be told, I could not stop eating the left overs. It was stirred into rice, dolloped on soup, and drizzled over steamed vegetables. The last spoonful was smeared on buttery bread and eaten with delight. I really advise you to make double recipe, and keep the remainder in the fridge.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Butternut with Buckwheat Polenta, Roast Pumpkin with Miso Sesame Dressing, and Caramelised Roast Pumpkin.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

Continue reading “Roasted Butternut with Chilli Yoghurt Sauce and Coriander Garlic Oil”

Roasted Butternut with Spices and Nigella Seeds

Roasted pumpkin is a must-have dish in Winter, and we use butternut pretty much in our kitchen. Jap is another pumpkin we like, but its availability has decreased over the last few years. Red pumpkin used to be available from a few specialty shops but sadly those have closed now.

Roasting or baking vegetables with spices always attracts our attention – we tend to do the same thing. So when Ottolenghi includes cardamom and one of his favourite seeds/spices, Nigella, we are captured. The recipe is easy and no-fuss, compared to many of his other recipes, so this is perfect for a pretty lazy Saturday morning at our place. Mid winter, the weather is sunny, but we don’t feel like rousing ourselves too much today, instead, laying around reading and listening to music. Lazily, I turn the oven on and bake the pumpkin.

Continue reading “Roasted Butternut with Spices and Nigella Seeds”

Char Grilled Butternut with Labneh and Walnut Salsa

Sometimes the simplest of dishes are just as impactful as the more complex, time consuming ones. Ottolenghi has a reputation for complex dishes with many processes and even more ingredients. That’s true, indeed, and there are some very complex dishes in his book Plenty More, the one I am cooking from at the moment. But there are others (thank goodness) that are *relatively* simple. Rather than flavours layered over and over and over in a dish, the simple contrasts and textures are enough to provide just as much impact, but in a different way.

This recipe recommends pickled walnuts, but they are difficult to find here. So we make a salsa with freshly shelled walnuts, and that is paired with the labneh and butternut pumpkin. It is a delicious combination.

As mentioned, this is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area.

Char-grilled squash with labneh and pickled walnut salsa: A riot of colour and flavour alike. Buy labneh, which is thick, strained yoghurt, from a providore or a Middle Eastern grocer, though it’s quite easy to make your own. Just hang natural yoghurt in muslin for a couple of days. Or use goat’s curd or a very fresh goat’s cheese instead.

In fact it is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar recipes include Salad of Butternut Tataki with Udon Noodles, Caramelised Roasted Pumpkin, Butternut Pumpkin Cooked with Lashings of Butter, and BBQ’d Butternut.

Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

Continue reading “Char Grilled Butternut with Labneh and Walnut Salsa”

Miso Sesame Dressing – with Roast Pumpkin

Miso is an underused ingredient. These days mostly relegated to Japanese cuisine, it was a darling of the macro-biotic movement of last century. You still find the odd recipe that uses it and the occasional blogger who is confident enough to use it often (have a look through Lucy Nourish Me’s recipes).

It was nice to find it mentioned in Nigel Slater’s Kitchen Diaries – such an English approach to food he has, that the incorporation of miso was a surprise. A minor mention indeed, but a mention nevertheless.

This is a fairly standard miso dressing, but Nigel credits Nigella with its creation. No matter the origin, it is a cracker. Use it with Roast Pumpkin, green beans that have been quickly sauteed, steamed or boiled, or Japanese noodles (as Nigel does). It can be used as a dipping sauce.

You might like to try our Miso Soup, a nourishing, comforting, beautiful dish, and our Miso Soup with Wakame. Or perhaps you might like our Roast Pumpkin Salad with Chilli Jam.

Similar recipes include Roast Pumpkin with Chilli Yoghurt Sauce, Miso and Tahini Sauce, Spread and DressingChilli Soy Sauce, and Broth and Dipping Sauce for Noodles and Tofu. Try Chargrilled Pumpkin Salad with Labneh and Walnut Salsa and Butternut with Buckwheat Polenta and Tempura Lemons too.

Explore our other Miso recipes here and have a look at our Salad Dressings. We have some other Dipping Sauces too. Browse our Japanese recipes and our simple, Early Summer dishes.

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Roast Pumpkin Couscous Salad with Chilli Jam

When Autumn takes hold and Winter is just around the corner, salads become heartier.

As the weather gets colder in the transitional months after Summer, Autumnal and Wintery colours are introduced into the kitchen. Pumpkins, polenta, couscous. Pomegranate. Quince, Pears. Apples.

This morning – it is so much cooler in the pre-dawn mornings – pumpkin is roasted until utterly caramelised. Couscous is cooked. And a salad comes together.

Similar dishes include Saffron Couscous with Apricots and Pumpkin, Salad of Butternut Tataki with Udon Noodles, Chargrilled Pumpkin Salad with Labneh and Walnut Salsa, and Couscous with Pinenuts and Sultanas.

You might like to browse our Pumpkin Salad recipes, all of the Pumpkin recipes, and our Couscous recipes. Be inspired by a range of Early Winter dishes.

Continue reading “Roast Pumpkin Couscous Salad with Chilli Jam”

Caramelised Roast Pumpkin

A particularly Winter-y dish

In Autumn, the pumpkins arrive and thoughts of beautiful Autumnal pumpkin salads, risottos, mashes, curries, soups, BBQ’d pumpkin, pasta and other dishes swim around in a cook’s mind.

In Australia, we are not familiar with the huge variety of pumpkins available in other countries, so everything yellow and round is a pumpkin to us. We only have a few varieties. Queensland Blue pumpkin, for example. Need to take an axe to that one. Butternut, my favourite. Sweet natured and thin skinned, easy to deal with and delicious in taste. Jap, a sweet beauty. Sometimes in markets I might find a red pumpkin.

Similar recipes include Roast Pumpkin with Chilli Yoghurt Sauce.

This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here. Continue reading “Caramelised Roast Pumpkin”