Starters & Light meals
Roast pumpkin wedges with swiss chard and quinoa pilau
4
Easy
15 minutes
30 minutes Wine/Spirit Pairing
Woolworths Hartenberg Chardonnay 2018
Ingredients
Method
- 4 pumpkin wedges (180–200 g each)
- 2 T olive oil
- 1 clove garlic, crushed
- sea salt, to taste
- 25 g pumpkin seeds, for sprinkling
- lemon wedges, for serving For the pilau:
- 120 g quinoa
- 6 cups water
- 200 g Swiss chard, trimmed and torn
- 2 T olive oil
- 2 shallots, peeled and thinly sliced lengthways
- 1 clove garlic, crushed
- 1 lemon, cut into wedges
- sea salt and freshly ground black pepper, to taste
Method
Ingredients
- Keep the pumpkin skin on but discard the seeds. Mix the oil with the garlic and salt. Use to marinate the pumpkin while heating the oven to 190°C.
- Roast the pumpkin for 15 minutes, then turn and roast for a further 15 minutes, or until tender and starting to catch. Roast the pumpkin seeds for 2–3 minutes, taking care that they don’t burn.
- To make the pilau, rinse the quinoa in a fine sieve until the water runs clear. Bring the water to a boil in a medium saucepan. Add the quinoa – there should be enough water to cover it. Stir in the torn chard, then simmer for 12 minutes or until the grains are transparent. Drain.
- Heat the oil in the same saucepan. Stir in the shallots and garlic and cook gently until soft and pale golden. Add the reserved quinoa and chard. Cover, turn o ff the heat and leave to steam for 5 minutes. Season to taste.
- Top servings of pilau with a pumpkin wedge. Add a twist of black pepper and a sprinkling of roasted pumpkin seeds, then serve with the lemon wedges
Comments