Roasted harissa pumpkin

Name: Roasted harissa pumpkin
Cook time: 25 min
Yield: 1

with mozzarella and hazelnut dukkah

Ready in around 25 mins

RECIPE FACT:

Harissa is thought to have originated in Tunisia and is used widely in North African cuisine.

Nutritional Info:

Serving Amount:

Serves 1 person

Cooking Instructions:

Before cooking:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO COOK THE HARISSA PUMPKIN:

Drain the fresh mozzarella balls into a sieve. Line an oven tray with baking paper. Place the pumpkin wedges onto the tray. Coat the wedges in the rose harissa paste, drizzle with oil and bake in the oven for 20 mins until cooked through and caramelising around the edges.
2. TO PREPARE THE VEGETABLES:

Top and tail the green beans and cut in half. Remove the mint leaves from their stalks and roughly chop.
3. TO PREPARE THE POMEGRANATE FREEKEH:

Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the beans and cook for 1-2 mins. Open the bag of steamed freekeh, squeezing gently on the bag to break up any large clumps then add to the pan. Season with salt and cook for 2-3 mins. Remove from the pan into a salad bowl and allow to cool slightly. Just before serving, pour in the pomegranate dressing, add the mesclun and gently toss to combine.
TO SERVE:

Place the pomegranate freekeh and beans onto a plate and top with roasted harissa pumpkin wedges and mozzarella. Sprinkle over the hazelnut dukkah and mint.