recipe for 4
- 1 medium sized butternut pumpkin, unpeeled, divided lengthwise, pitted & cut transversely, in 2 1/2 cm thick slices (800 g)
- 3 tb olive oil
- 6 big plum tomatoes, divided lengthwise (500 g)
- 3 cm piece of ginger, finely grated (25 g)
- 1 red chili, pitted & finely cut
- 2 gloves of garlic, crushed
- 30 g dark Muscovado sugar
- coarsed sea salt & fresh black pepper
- 120 g Greek yoghurt
- zests of 1/2 of an organic lime & 1 1/2 tsp lime juice
- 1/4 tsp cardamom powder
- 5 g coriander leaves, coarsely chopped
- 30 g Cashew kernels, roasted, coarsely chopped
how to do
- preheat the oven to 240 degree C
- mix the pumpkin slices with 2 tsp of salt, some black pepper & 2 tb oil
- put it on a baking sheet covered with baking paper
- roast it for 35-40 min till it’s golden brown
- take it out & let it cool down
- reduce the temperature to 170 degree C
- put the tomato halves, flesh upside, on a sheet covered with a baking paper
- spice with 1 tb oil & 1/4 tsp salt
- cook for 80 min in the oven
- mix in a bowl: ginger, chili, garlic, sugar & 1/2 tsp salt
- cover the tomatoes with the mixture & let them cook another 40 min till they are caramelized
- take them out & let them cool down
- mix for the lime yoghurt: Greek yoghurt, lime juice, lime cest & cardamom
- chill the yoghurt until serving
- arrange the pumpkin, the tomatoes on a plate, baste all with some lime yoghurt, and decorate with the roasted cashew kernels & some coriander leaves
smell, taste & go for the show…
recipes picked of: Nopi – das Kochbuch, Y. Ottolenghi & R. Scully, DK Verlag
