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Pumpkin and pomelo borani
Serves 4-6 Starters and mains
Ingredients
- 1.5kg mixed squash and pumpkin, preferably heirloom, cut into 2cm wedges
- 2tbsp olive oil
- 1 pomelo or grapefruit, peeled, deseeded and divided into large chunks
- 1 red chilli, thinly sliced
- 2-3tbsp dried chickpeas or cooked chickpeas
- 3-4tbsp shredded coconut
- 1tbsp roughly chopped mint
- 1tbsp roughly chopped coriander
For the coconut and pomelo tarator
- 100ml coconut milk
- 2 garlic cloves, finely chopped
- 3-4tbsp honey, plus extra to taste
- 2tbsp pomelo or grapefruit juice
Method
Preheat the oven to 200C/400F/ Gas 6. Put the squash and pumpkin on a baking sheet.
Sprinkle with salt and pepper and drizzle with the oil. Bake for 30-35 minutes, until tender. Meanwhile, make the tarator. Whisk together the coconut milk, garlic, honey, pomelo juice and season with salt and pepper. Taste and adjust seasoning, adding more honey if you’d like it sweeter.
Once the pumpkin is tender and cooked through, remove from the oven and transfer to a serving platter along with the pomelo.
Drizzle over the tarator and sprinkle over the chilli, the dried chickpeas, the shredded coconut, the herbs and season with freshly ground pepper. Serve warm.
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