Cumin-Roasted Pumpkin with Celeriac Rice

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Ingredients

For the Pumpkin:

  • ½ a pumpkin cut into 1cm (½-inch) rings, seeds removed
  • 1 tablespoon olive oil
  • ¼ teaspoon ground cumin
  • A large pinch of sea salt

For the Celeriac Rice:

  • ½ teaspoon coconut oil plus extra for greasing
  • 1 small leek washed, trimmed, finely sliced
  • 25 g 1 ounce ginger, chopped
  • 3 asparagus spears trimmed, chopped
  • ¼ celeriac peeled, and riced
  • ¼ teaspoon ground cumin
  • 1 teaspoon tamari
  • 1 teaspoon rice vinegar
  • A small bunch of coriander roughly chopped

For the Dressing:

  • 1 tablespoon tahini
  • ¼ teaspoon matcha powder
  • Juice of ¼ a lemon
  • A pinch of sea salt
  • 1-2 tablespoons water if needed

To Serve:

  • Rocket leaves
  • Toasted coconut

Serves 1 | Calories 522 (per serving)

Prep 20 mins | Cook 30 mins |

Instructions

For the Pumpkin:

  • Preheat the oven to 180ºC (350ºF).
  • Line a baking sheet with parchment paper or grease it with coconut oil.
  • Toss the pumpkin slices in olive oil, then sprinkle with ground cumin and sea salt.
  • Lay them on the prepared baking sheet and bake for 30 minutes or until they are lightly golden on the edges, flipping them over halfway.

For the Celeriac Rice:

  • Heat a frying pan and add the coconut oil.
  • Stir-fry the leek and ginger for 2-3 minutes until they soften and become fragrant.
  • Add the chopped asparagus and stir-fry for an additional 2 minutes.
  • Then, add the riced celeriac, ground cumin, tamari, and rice vinegar.
  • Stir-fry until the celeriac has softened.
  • Remove from heat and stir in the chopped coriander.

For the Dressing:

  • In a small bowl, whisk together the tahini, matcha powder, lemon juice, a pinch of sea salt, and water if needed to achieve the desired consistency.

To Assemble:

  • Arrange rocket leaves on a plate.
  • Add the celeriac rice on top of the rocket.
  • Lay the cumin-roasted pumpkin slices on top of the celeriac rice.
  • Drizzle with the prepared dressing.
  • Scatter toasted coconut over the dish.

Notes / Tips / Wine Advice:

Enjoy your Cumin-Roasted Pumpkin with Celeriac Rice for a delightful and flavorful meal!
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Course Lunch / Rice / Vegetables