Braai recipes
25 minutes
Braaied pumpkin and marrows
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Braaied pumpkin and marrows
6
Easy
10 minutes
25 minutes
Ingredients
-
For the harissa:
- 1 t cumin seeds
- 1 t coriander seeds
- 1 T paprika
- salt, to taste
- 3 medium tomatoes
- 1 large red pepper
- 4 whole dried chillies, rehydrated, stems and seeds removed
- 3 garlic cloves, peeled
- 2 bird’s-eye chillies, seeded and chopped
- 100 g Woolworths soft-eating Turkish apricots, roughly chopped
- 1⁄2 cup extra virgin olive oil For the seed brittle:
- 100 g caster sugar
- 100 g mixed seeds
- 400 g mixed marrows
- 1 organic orange pumpkin 1 (about 1.2 kg), thinly sliced
- 4 T extra virgin olive oil
- sea salt and freshly ground black pepper, to taste
Method
1. To make the harissa, toast the cumin and coriander in a pan, then grind using a spice grinder or mortar and pestle. Add the paprika and salt and combine. Char the tomatoes and pepper over hot coals until the skin is blistered. Peel and place in a blender with the spice mix and the remaining ingredients. Blend until smooth.
2. To make the seed brittle, melt the sugar in a saucepan until dissolved and light brown. Add the seeds and stir until combined. Pour the mixture onto a sheet of greaseproof paper and spread to a thickness of 5 mm. Allow to set, then break into shards.
3. Cut the marrows in half. Place all the vegetables in a bowl and rub with the olive oil, salt and pepper. Grill over hot coals until charred and softened. To serve, smear a generous amount of harissa onto a serving plate and top with the charred veggies. Sprinkle over the seed brittle.
Cook’s note:
If you don’t have dried apricots, chopped canned peaches work just as well.
Photography: Myburgh Du Plessis
Food assistant: Lerato Motau