serves
4-6
prep
5 minutes
cook
45 minutes
difficulty
Easy
serves
4-6
people
preparation
5
minutes
cooking
45
minutes
difficulty
Easy
level
Stream free On Demand
The Rustic Garden Party
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- ½ butternut pumpkin
- 1 brown onion, quartered
- 3 garlic cloves, unpeeled
- ½ lemon, juiced, plus wedges to serve
- 1 cup tahini
- ½ tbsp olive oil
- ½ cup flat-leaf parsley leaves, roughly chopped
- ½ cup mint leaves, roughly chopped
- ¼ cup toasted almonds, roughly chopped
- ¼ tsp toasted sesame seeds
- salt and black pepper
- 1 lemon, cut into wedges, to serve
- grilled sourdough, to serve
Instructions
- Preheat the oven to 220˚C (fan-forced). Place the pumpkin, onion and garlic on a lined roasting tray and roast for 45 minutes.
- Remove from the oven, squeeze the garlic from its skin and combine with the onion, lemon juice and tahini in a tall container with ½ cup of water. Blend with a stick blender.
- Scoop the seeds out of the pumpkin and fill with the tahini mixture. Drizzle with olive oil and scatter with the herbs, nuts and seeds. Season well with salt and pepper and serve with lemon wedges and grilled sourdough.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Rustic Garden Party
