Ingredients

The following ingredients have 2 Servings
  • 1 lb butternut pumpkin (aka butternut squash, peeled, deseeded and cut into triangles)
  • 1 1/2 tbsp za'atar spice
  • 1 1/2 tbsp olive oil
  • 1 shallot (diced)
  • 1 cup quinoa
  • 1 cinnamon stick
  • 4 cardamom pods (lightly crushed)
  • 3 leaves bay
  • 1 1/4 cups vegetable stock
  • zest of 1/2 a lemon
  • 1/2 persimmon (cut into triangles)
  • 1/4 cup pomegranate seeds
  • 1/4 toasted pistachios (roughly chopped)
  • 1/2 cup fresh cilantro (roughly torn or chopped)
  • salt and pepper ( to taste)

Instruction

  • Preheat the oven to 180 celsius (350 fahrenheit) and toss the pumpkin in half the olive oil and the za'atar with a couple of pinches of sea salt. Spread evenly on a tray lined with baking paper and bake for 20 to 30 minutes until tender and slightly caramelised.
  • Rinse the quinoa well under running water to remove any bitterness and drain. Place a medium saucepan over a medium-low heat and add the remaining oil and the shallot, cinnamon, bay and cardamom pods. Cook until the shallot is lovely and golden. Add the quinoa and cook for a few minutes before adding the vegetable stock and a couple of pinches of salt. Bring to a simmer, cover and reduce the heat to low and cook for 15 minutes or until the quinoa is tender. Taste and adjust the seasonings as necessary before adding the lemon zest.
  • To serve place the pilaf in a bowl and top with the pumpkin, persimmon, pomegranate seeds, pistachios and coriander.