Method
- Place the pumpkin flesh in a pan and cover with water. Bring to a gentle simmer, cover tightly and cook for 20 minutes or so until tender. Drain and set aside.
- Heat the oil in a pan and fry the caraway seeds, Crazy Jack pumpkin seeds and spice mix, stirring occasionally, for 4 minutes.
- Stir in the garlic and fry for 1 minute, then add the pumpkin flesh and all the remaining ingredients. Stir well to combine, mashing with a fork if you need to, then remove from the heat and let cool before serving with toasted pitta bread.
Ingredients
- Serves 4 to 6
- 750g pumpkin flesh
- 1tbsp olive oil
- 1tsp caraway seeds
- 1tbsp Crazy Jack Pumpkin seeds
- 1tsp ras el hanout
- 1 garlic clove, crushed
- 1tsp harissa
- Bunch of coriander, chopped
- 3tbsp lemon juice
- Salt and pepper