Pumpkin & Sweet Potato Stack, Broad Bean Fritters and Yoghurt Dressing

19 Feb

I’m loving pumpkin at the moment and I’ve also been craving juicy green broad beans, so I came up with this healthy dish that’s packed with flavour.

Roasted Butternut Pumpkin & Sweet Potato

3/4 of half a butternut pumpkin cut into 5mm thick slices

1/2 a large sweet potato cut into 5mm thick rounds

1 heaped teaspoon of coriander powder

1 heaped tablespoon of cumin seeds dry roasted

1/2 a teaspoon of turmeric powder

1/4 of a teaspoon of chilli powder

A pinch of salt

1 lemon

Extra virgin olive oil

Place the pumpkin, sweet potato, spices and salt in a baking tray, squeeze over all the juice of the lemon and cut the lemon skin into quarters. Add the lemon skin* to the baking tray and drizzle the ingredients generously with olive oil. Toss well making sure the seasoning is distributed evenly and lay the vegetables out in a single layer on baking trays so that nothing over laps.

I used 2 baking trays and when that batch was done I filled one more baking tray. Roast in a 200°c oven for about 20 mins or until the vegetables are cooked but still firm (a slight crunch is ok) otherwise they will fall apart when you assemble the stack. Set the vegetables aside to cool.

Broad Bean Fritters

600g of frozen broad beans

Small handful of fresh mint leaves

Small handful of fresh coriander

1 heaped teaspoon of cumin powder

1 heaped teaspoon of coriander powder

1 teaspoon of salt

A pinch of chilli powder

Besan flour (chickpea flour), sifted

Extra virgin olive oil for frying

Put the frozen broad beans in a bowl and pour over enough boiling water to cover them. You will see the skins loosen after a minute or so, drain them and peel off the skins leaving the vibrant green broad beans. Place the broad beans in a Magimix or food processor and blend until they become the size of half to a quarter of a pea.

Transfer the broad beans to a bowl, add the spices, fresh herbs and salt. Mix well with your hands and form round fritters roughly the size of the slices of pumpkin and sweet potato and about 1 – 2cm thick. Put some besan flour on a plate and dust the fritters lightly just before frying. Fry on both sides until golden brown.

Yoghurt Dressing

1/2 a cup of natural yoghurt (I used my homemade yoghurt)

2 tablespoons of tahini

1 medium clove of garlic diced

Juice of one lemon

1/2 a teaspoon of salt

The pulp of the roasted lemon*

Mix the yoghurt, tahini, garlic and salt together. Add the lemon juice gradually and taste as you go. I used my homemade yoghurt which is mild but some natural yoghurts are quite tangy so you might not want to add as much lemon juice. Scoop the pulp out of the roasted lemon skins and mix into the dressing – nothing is wasted in this recipe!

To assemble:

Place a round of sweet potato on the plate followed by 2 slices of pumpkin to form a circle. Repeat the process so that you have 4 layers of vegetables and place a broad bean fritter on top. Repeat the layers again and finish with a  fritter. Drizzle the yoghurt dressing over the stack and garnish with fresh mint leaves.

This was enough as a light main meal – it’s deceivingly filling. 🙂 This recipe is perfect for people who follow a gluten free diet and you could also make a yummy vegetarian burger or wrap with these ingredients

Enjoy!

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One Response to “Pumpkin & Sweet Potato Stack, Broad Bean Fritters and Yoghurt Dressing”

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  1. Spinach & Chickpeas with Yoghurt, Tahini, Garlic and Lemon Dressing « gourmetician - February 20, 2011

    […] yoghurt dressing is similar to the one I made to drizzle over the pumpkin & sweet potato stack with broad bean fritters just without the roasted lemon […]

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