This is a great vegan recipe to impress at a dinner party as part of a spread, or easily works as a weeknight dinner alongside a fresh green salad. It is rich with middle eastern flavours from the harissa paste and the dukkah. The harissa can be store bought or homemade, using my recipe here.
2 tbsp harissa paste
For the Macadamia Cream:
25g / ½ cup macadamia nuts
1 tsp sea salt
1 clove of garlic
110ml / ½ cup water
For the Dukkah Crumb:
50g / ½ cup breadcrumbs
2 tbsp dukkah spice mix
Preheat the oven to 220C/200C fan.
Slice the pumpkin into 4 wedges keeping the skin on. Line a baking tray with baking paper.
Brush the harissa paste all over the pumpkin wedges, drizzle with olive oil and season with salt.
Place in the oven for 30 minutes until caramelised and the pumpkin wedges are cooked through and soft.
Meanwhile, make the macadamia cream by placing the nuts, garlic, water and salt in a blender. Blitz to a smooth cream, adding more water if it seems too thick.
Heat a frying pan over a medium heat with a drizzle of olive oil. Toast the breadcrumbs until golden brown then mix through the dukkah spice mix.
Serve the roasted pumpkin on the macadamia cream and scatter over the breadcrumb topping.