Roasted Pumpkin with Buckwheat, Yoghurt and Pumpkin Seed + Pickled Chilli Pesto

Recipe and Images: Emma Galloway, My Darling Lemon Thyme

You can serve this as a side, but it’s balanced enough to call a meal in its own right too. You’ll find hulled buckwheat at some supermarkets or at health food stores. It’s a great source of plant-based protein and although the name would suggest otherwise, it’s naturally gluten-free too.

Serves 4–6 as part of a meal

1 medium buttercup pumpkin, washed, seeds removed, cut into thin wedges
olive oil

½ cup hulled buckwheat
juice of ½ lime
1 tbsp extra-virgin olive oil
thick plain yoghurt, toasted pumpkin seeds + sliced pickled chillies, to serve

Pumpkin Seed + Pickled Chilli Pesto

½ cup toasted pumpkin seeds
1 clove garlic, peeled
1 cup loosely packed coriander leaves and tender stalks, roughly chopped
1 tbsp finely chopped pickled chilli (approx. ½ jalapeno) (click here for recipe)
juice of 1 lime
¼ cup extra-virgin olive oil

Preheat oven to 200°C. Arrange pumpkin on a tray, drizzle with a little olive oil, season with salt and pepper and roast 20–25 minutes or until tender and golden.

Meanwhile, bring a large pot of salted water to the boil. Add buckwheat and cook 5–7 minutes or until just tender, drain well and transfer to a bowl. Add lime juice, olive oil and a little salt, to taste.

Combine ingredients for the pumpkin seed and pickled chilli pesto in a small food processor and pulse until smooth-ish. Season with salt, to taste.

To serve, arrange pumpkin wedges on a platter, scatter over buckwheat, dollop on pumpkin seed + pickled chilli pesto and a little yoghurt and top with sliced pickled chillies.

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