Diana Chan's Roasted Pumpkin with Chimichurri and Romesco

Diana Chan's Roasted Pumpkin with Chimichurri and Romesco

Prep
30
Cooking time
45
Serves
3

Method

To cook the pumpkin. Slice the pumpkin into thick wedges (3 or 4 pieces depending on size). Place the pumpkin on a lined baking tray. Drizzle over some evoo and salt and rub it in. Add a few sprigs of thyme and place the tray in the oven to bake for 30-35 minutes or until cooked through.

To make the romesco. Drizzle some evoo over the capsicum and roast over open flame turning occasionally, until skin blisters. This should take approximately 10-15 mins. Alternatively, place in a 180C fan forced oven and roast for 20 minutes. Do the same for the garlic and chillies. Transfer to a bowl, cover with plastic wrap and set aside for 5 minutes.

Peel the skin off the capsicum when cool.

Place the capsicum, chillies, paprika, almonds, garlic and lemon juice into a blender.

Blend until smooth then with the motor running, add the evoo in a thin steady stream. Season to taste and set aside until ready to serve. Store the rest in an airtight container or a jar refrigerated.

For the chimichurri: Finely chop the parsley, coriander and oregano. Combine the chopped herbs with the red onion, garlic and chipotle pepper. Mix to combine. Add in the lemon juice, red wine vinegar and evoo. Season with salt and pepper to taste.

To serve, place a large spoonful of romesco sauce at the base of the plate, top with the pumpkin and drizzle over some chimichurri. Sprinkle over some coriander and pepitas. Enjoy as a main or a side dish.

Ingredients Chevron Icon

Roasted pumpkin:

½ a kent pumpkin

A good glug of evoo, I went with the classic flavour

Salt to taste

A few sprigs of thyme


For the romesco:

2 red capsicum, seed removed and roughly chopped

2 cloves garlic, coarsely chopped

2 long red chilli, coarsely chopped

½ cup evoo, extra to drizzle

1 tbsp sweet paprika

20g of blanched almonds, skins removed

Juice of ½ a lemon

Salt to taste

Chimichurri:

½ bunch parsley

½ bunch coriander

¼ bunch oregano

½ a red onion, finely diced

1 garlic clove, minced

5g chipotle (substitute for chilli flakes)

Juice of 1 lemon

2 tbsp red wine vinegar

¾ cup @cobramestate evoo, extra for serving

Salt and pepper to taste

For garnish:

A tbsp of freshly chopped coriander

A handful of toasted pepitas


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