Sharwarma Spiced Pumpkin
- Milk
- May contain traces of allergens
This Sharwarma dish is a testament to the wisdom of traditional cooking. Everything you need for a tasty nutritious dinner is here - and you better believe that means flavour as well. The aroma of spiced pumpkin grilling never fails to send us off into a souk-reverie!
Ingredients
1 tsp
shawarma spice blend
500 g
pumpkin
1
cucumber
½
red onion
2 tbs
parsley
2 tbs
mint
1
tomatoes
1
lemon
70 g
rocket
1 tub
yoghurt
(Contains: Milk;)
Not included in your delivery
1 tbs
olive oil
1 tbs
balsamic vinegar
salt
pepper
Utensils
Cooking Steps
Preheat your oven to 200ºC/180ºC fan-forced.
Cut the pumpkin into wedges and finely dice the cucumber. Finely dice the onion and the tomato. Chop the mint and the parsley. Juice the lemon. Mix together the Shawarma spice blend and a grind of salt and pepper with the oil and brush over the pumpkin wedges. Bake uncovered for 30 minutes or until the pumpkin is tender.
Meanwhile, to make the carb free tabbouleh, toss the cucumber, red onion, parsley, mint, and tomato together. Season well with salt and pepper then stir through the lemon juice.
Wash the rocket. To serve, place the rocket on serving plates, drizzle with some balsamic vinegar, top with cooked spicy pumpkin and scatter over tabbouleh then drizzle over the yoghurt.
Did you know? People used to be afraid to eat tomatoes, believing they were poisonous due to their relation to the deadly nightshade plant.
