Dukkah Pumpkin
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Soft, sweet pumpkin wrapped in a golden dukkah crust makes this dish seriously moreish from the first bite.
Ingredients
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1 small buttercup pumpkin (or whichever pumpkin you prefer)
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2 eggs
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¾ cup flour
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Man Grind Flakes, to taste
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2 cups Dukkah Crumb
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½ cup of oil for frying
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¼ cup chopped herbs
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(we used a mix of flat leaf parsley, mint and coriander)
Tzatziki Dip
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1 cup greek yoghurt
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1 tablespoon Get Freaky Tzatziki dip mix
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Sesh Oil (optional)
Directions
- Make your tzatziki dip by mixing the yoghurt and dip mix together.
- Cut your pumpkin into crescent moon-shaped slices, 1 to 2 cm thick. Scoop out the seeds, then use a sharp knife to cut the skin off.
- Arrange the pumpkin in single layers on dinner plates. Run your fingers under water and splash the pumpkin lightly. Microwave for 4 minutes, or until soft but not falling apart. Do this in batches.
- When you’re ready to crumb, put the flour on a plate and season generously with Man Grind. Place the eggs into a bowl and whisk lightly with a fork. Put the dukkah on a plate.
- Take a piece of pumpkin and dip it in the flour (don’t worry if it doesn’t all stick), then into the egg, then into the dukkah. Repeat until all the pumpkin is crumbed.
- When ready to cook, add about 1 cm of oil to a heavy-bottomed pan and heat to medium. Once hot, cook the pumpkin pieces on each side until golden, around 2 minutes per side.
- Cook in batches until all the pumpkin is cooked.
