Baked Pumpkin, Watercress, Pink Peppercorns and Seeds

By Jody Vassallo

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

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 THIS ARTICLE

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.