This dish is sprinkled with delicious dukkah, a nut-seed mixture from the Middle East.
Pumpkin puree with mushrooms, leek and shallots and spinach dressing
How a failed attempt at baking a pumpkin pancake led to this fantastic lunchtime dish or appetizer.
Porties: people
Ingrediënten
Pumpkin puree
- 1 squash
- 3 tablespoons soy milk
Mushroom leek mixture
- 16 chestnut mushrooms
- 1 lleek
- 4 table spoons dukkah (see recipe
- 1 clove garlic
- 8 shallots
- olive oil, pepper, salt
Spinach dressing
- 1 handfull spinach
- 2 table spoons lemon juice
- 1/2 cm ginger
- olive oil, pepper, salt
Instructies
Pumpkin puree
- Preheat the oven on 170 degrees Celcius
- Remove the seeds from the halved pumpkin, put a clove of garlic in the pumpkin, pour a dash of olive oil over it. Roast the pumpkin for 30 minutes until it is completely cooked.
- Cut the pumpkin into pieces and remove the skin. Puree the pumpkin in a blender or with an immersion blender. If it remains too firm, add a few tablespoons of plant-based milk. Mix until you have a smooth puree. Season with salt and pepper.
Mushroom leek mixture
- Meanwhile, cut the shallots in half, the mushrooms into slices and the leek into thin rings.
- Saute the shallots, mushrooms and leek in a dash of olive oil.
Spinach dressing
- Combine all ingredients in a blender and blend until a sauce forms. If it's still too thick, you can either add a little more lemon juice or a little water. Season to taste with salt and pepper.
- Transfer the puree to a plate and top with the mushrooms, shallots and leek rings. Garnish with a tablespoon of dukkah and a drizzle of spinach dressing.
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