Starters
Roasted pumpkin spread
Vegan spread made from roasted Hokkaido pumpkin, onion and garlic, puréed with olive oil and lemon. 25–30 minutes at 200 °C, makes about 450 g.
Method
- Preheat the oven to 200 °C conventional (180 °C fan). Halve the pumpkin and remove the seeds; don't peel the Hokkaido.
- Cut the pumpkin into 2–3 cm cubes and the onion into wedges. Toss on the tray with the unpeeled garlic clove, the herbs and 2 tbsp oil, season lightly with salt and spread out side by side.
- Roast for 25–30 minutes, until the pumpkin is soft and brown at the edges. Leave to cool a little.
- Squeeze the garlic out of its skin and remove the herbs. Purée everything with 2 tbsp oil and 1 tbsp lemon juice until smooth.
- Season with salt, pepper and the remaining lemon juice. If it's too firm, add a little water or oil.
Minnelea products for this recipe
The preserves used in this recipe.
Roast rather than boil: in the oven the pumpkin loses water and develops roasted aromas. Keeps for 4–5 days in the fridge and can be frozen in portions.
