These crispy cubes of pumpkin are a new favourite of mine! If you can’t find miso, a tablespoon each of soy sauce and sesame oil will do nicely.
Serves: 4
INGREDIENTS
Miso roasted pumpkin
1 tablespoon miso paste
2 tablespoons extra virgin olive oil
1 tablespoon rice wine vinegar
3 cups peeled and cubed pumpkin
100 grams kimchi, roughly chopped
¼ cup chives, finely chopped
To serve
4 store-bought roti
150 grams crème fraîche
METHOD
Preheat the oven to 180°C fan bake.
Pumpkin: Whisk together miso, olive oil and vinegar in a medium bowl. Add the pumpkin and toss everything together to coat.
Tip into a roasting dish and spread to a single layer. Roast for
15 minutes or until the pumpkin is crispy and cooked in the centre. Cool for 10-15 minutes, then combine with the kimchi and chives.
To serve: While the pumpkin is cooling, put the roti between two lined baking trays and place in the oven to warm through. Spread each roti with crème fraîche and top with pumpkin.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!