Servings
4
Prep time
Cook time
Recipe
Ingredients
- 450g Kent pumpkin, peeled & diced
- 400g tin chickpeas, drained
- 2 tbsp tahini
- Juice 2 lemons
- 3 tbsp cold-pressed olive oil
- ½ tsp cumin
- 1 clove garlic, crushed
- ¼-½ tsp sea salt
- 2½ cups coriander leaves & some stems
- ½ cup toasted pine nuts
- 1/3 cup cold-pressed olive oil
- 2 cloves garlic, crushed
- Juice & zest 1 lemon
- Pinch sea salt
- Pinch chilli flakes
- 1 large whole cauliflower, cut into 4 thick slices
- Pinch sea salt
- Cold-pressed olive oil
- 1 small pomegranate
- Handful toasted pine nuts
Method
- Preheat oven to 220°C and line a baking tray with baking paper.
- To make the pumpkin hummus, toss pumpkin in olive oil. Bake for 30 mins until cooked through.
- Place pumpkin and the rest of the hummus ingredients into food processor and blend until well combined. Add a tbsp of water at a time until you get a nice creamy consistency and desired thickness.
- To make the coriander pesto, place all pesto ingredients into your food processor and blend until well combined. Set aside.
- Brush cauliflower with olive oil and season with sea salt. Cook slices on your barbecue on medium heat for 5 mins each side until golden brown and cooked through.
- To plate, spread ¼ cup of hummus on each plate, then top with a cauliflower steak. Drizzle with coriander pesto and top with pomegranate seeds and toasted pine nuts.
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