½ pumpkin peeled and chopped into 2cm cubes
2 large beetroot, skin on and chopped into 2cm cubes
½ cauliflower broken into bite size florets
1 Tblspn whole coriander seeds
1 Tblspn whole cumin seeds
Extra virgin olive oil
Salt and pepper
½ cup whole natural hazelnuts
2 handfuls watercress washed (or other leafy green)
1 handful small beetroot leaves
1 handful coriander leaves
Preheat oven to 200oC
Place pumpkin and beetroot on an oven tray and coat with olive oil, and salt and pepper to taste. Bake for 15 minutes. Add cauliflower, coriander seeds and cumin seeds and cook for a further 20 minutes or until vegetables are soft and cauliflower is tender to the bite.
While vegetables are baking, place the hazelnuts on a tray also in the oven for 6 minutes, or until the nut has turned a darker brown and the skin is starting to lift. Put them in a tea towel and form a bundle, rubbing the hazelnuts against each other to remove the skin, then roughly chop. Peel oranges with a knife removing the white pith and slice into rounds.
Combine the vegetables including seeds, orange slices, nuts, watercress, coriander and beetroot leaves in a bowl to serve. Drizzle with olive oil.
Best served with Beetroot Fritters and Orange and Coriander Yoghurt (see other recipes).
Sylvia Dwen – Sous Chef at Ponsonby Road Bistro Photography by ‘Leadfeathers’