Recipe | Harissa roast pumpkin with capers and an EVOO herb dressing

Recipe | Harissa roast pumpkin with capers and an EVOO herb dressing

We are exited to be partnering with wellness advocate Sarah Tanner for a series of recipes using our new season extra virgin olive oil.
 
This harissa roast pumpkin with capers and a EVOO herb dressing is a delicious and nourishing winter warmer to make for friends and family this Matariki long weekend.
 
The creamy, nutty and spicy flavours of our Allpress Waiheke Blend complements this dish perfectly.

 

Ingredients

½ pumpkin, cubed, or equivalent to 4 cups cubed pumpkin, skin removed 

1 T Allpress Waiheke blend extra virgin olive oil 

2 t Harissa spice 

1 t maple syrup or honey 

½ t salt 

 

For the herb dressing 

3 T Allpress Waiheke blend extra virgin olive oil 

1 large bunch of fresh Italian parsley, finely chopped 

Juice of ½ a lemon 

½ t salt 

 

Toppings 

¼ c capers, drained 

½ c crumbled goats feta 

 

Directions

Preheat the oven to 190 degrees celsius. 

In a large bowl, toss together the cubed pumpkin, oil, harissa and maple or honey. 

Place on a roasting tray and into the oven for 20-25 minutes, turning half way through. 

Meanwhile, prepare the dressing by stirring together the parsley, oil, salt, and lemon. 

Once the pumpkin has cooked to your liking, serve hot, drizzle over the herb dressing, top with capers, and feta and enjoy. 

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