Roti with Miso Roasted Pumpkin and Kimchi
Photography by Josh Griggs.
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.
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