Zoe texted me the ingredients in her fridge: pumpkin and some chard, and a carrot or two. There also turned out to be half a pomegranate and a lime, and I made the below.
A few weeks previously I had read about recipes with chick pea flour (gram flour) in Ottolenghi’s recipe column in the Guardian weekend and Zoe made us olive oil and chick pea pancakes to go with what I cooked – they went well together.
½ small pumpkin with firm, deep orange flesh, cut into 1.5cm slices
8 chard leaves, tough stems removed (-optional) and roughly chopped
a few garlic cloves, skin on
2 tablespoons, pomegranate seeds
Spiced Lime Yogurt
150 ml natural yogurt
1 teaspoon nigella (black onion) seeds
1 teaspoon toasted cumin seeds
juice ¼ lime
1 garlic clove, slightly bashed
pinch of salt
2 carrots, shaved very finely with a peeler
½ tablespoon, chopped parsley
juice ¼ lime
good pinch of salt
How to make:
Pre-heat the oven to 200c and add the pumpkin to a roasting tray with some olive oil and a few garlic cloves with the skin left on. Cook until soft. Toast the seeds for the yogurt and mix the ingredients together, leaving the garlic whole to remove later. Put in the fridge.
Mix together the carrot shavings, parsley, lime juice, salt and place in the fridge.
On the stove top, cook the chard leaves with olive oil and a pinch of chilli flakes in a frying pan until tender. If using the stems, cook on their own first for around 8 minutes as they are tough, then add the leaves. Add in ½ glass of water when the pan is hot and the leaves are in the pan to steam it. It will evaporate.
Meanwhile – make the chickpea pancakes following Ottolengi’s instructions.
When the pumpkin is cooked, mix with the cooked chard in a serving bowl, Remove the garlic clove from the yogurt and mix in half to the pumpkin and chard, and season the lot with salt and pepper to taste. Top with rest of the yogurt and the pomegranate seeds.
Serve a spoon of the pumpkin mix with a pancake and some carrot pickle.