Roasted pumpkin medallions with pumpkin and sunflower seeds
Slice, peel and place onto an oven tray, drizzle with olive oil, salt, smoked paprika, garlic and crushed cumin seeds. Roast until tender. Toast a few pumpkin and sunflower seeds the oven and sprinkle on the pumpkin medallions before serving.
In addition I had the last zucchini in the garden, not quite a marrow but quite big, so I sliced it and baked it too:
Wash and slice lengthwise, drizzle with olive oil and salt, bake. That all!
To serve I added some basmati and lentils
Lemon basmati and lentils
Wash and cook the basmati with a small pinch of salt, open a can of lentils, drain from the water and pour the lentils on top of the rice during the last five minutes of cooking. Turn off the heat, add two tbsp of lemon juice and stir.
And to top some instant hummus with almond dukka:
Open a can of chickpeas, drain and keep half of its water. Blend the chickpeas, water, two peeled garlic cloves and the juice of half a lemon until smooth. Add salt to taste and a little olive oil.
Toast half a cup of almond, a few sunflower and pumpkin seeds and 1 tsp of cumin seeds. Add a little rock salt, a pinch of paprika or the spice of your choice. Grind and use to top the Hummus.
Well, that was easy, the kids loved it and got eaten in no time!
Photos and Recipes by Alessandra Zecchini ©