Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

Baked Pumpkin, Watercress, Pink Peppercorns and Seeds

Baked Pumpkin, Watercress, Pink Peppercorns and Seeds recipe, brought to you by MiNDFOOD.

Baked Pumpkin, Watercress, Pink Peppercorns and Seeds

Serves 4

1kg pumpkin (butternut or Kent)

1 tsp black sesame seeds

2 tbsp pumpkin seeds

2 tbsp tahini

1 tbsp apple cider vinegar

1 tbsp orange juice

400g can cannellini beans

100g watercress

1 cup coriander leaves

1 tsp pink peppercorns, roughly crushed

1. Preheat oven to 200C. Cut 
the pumpkin into wedges, remove the seeds and place onto baking trays. Bake 
for 40 minutes or until soft.

2. Put the sesame seeds 
and pumpkin seeds on a tray 
and bake for 10 minutes.

Whisk together the tahini, apple cider vinegar and orange juice. You may need to thin this down with a little water depending on your tahini, to achieve a pouring consistency.

3. Arrange the pumpkin, cannellini beans, watercress and seeds onto a plate, drizzle with the dressing and scatter on the coriander leaves and pink peppercorns.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney