2 Colher de sopa Apple vinegar
0,5 Colher de chá Cayenne pepper
0,5 Colher de chá Cinnamon
150 G Couscous
1 Colher de chá Cumin
5 Unidade Dates
40 G Dried cranberries
50 G Feta
1 Colher de sopa Fresh pomegranate seeds
1 Dedo do pé Garlic
1 Unidade Hokkaido pumpkin
2 Ramo Mint
1 Colher de sopa Olive oil
1 Unidade Organic lemon (zest)
3 Ramo Parsley
1 Unidade Red onions
150 G Red pepper
3,5 Colher de chá Salt
1 Unidade Spring onion
100 G Tomatoes
280 ml Water
Wash the pumpkin and cut off the top to the thickness of a finger. Remove the seeds from the pumpkin and rub it inside and out with salt and olive oil. Preheat the oven to 200°C and cook the pumpkin for approx. 30 mins. until soft.
Ingredientes
1 Unidade Hokkaido pumpkin, 1 Colher de sopa Olive oil, 1,5 Colher de chá Salt
In the meantime, prepare the couscous. Peel and finely dice the onion and garlic. Wash, hull and dice the tomatoes. Wash the spring onions and chop them into thin rings. Wash, deseed and finely dice the chilli peppers. Chop the cranberries and dates into small pieces. Mix the couscous, dried fruit and spices in a large bowl and pour boiling water over it. Leave to infuse for 10 minutes and stir again and again. Stir in the apple cider vinegar and lemon zest. Wash the mint and parsley, shake dry, chop finely and fold in.
Ingredientes
1 Unidade Red onions, 1 Dedo do pé Garlic, 150 G Red pepper, 1 Unidade Spring onion, 100 G Tomatoes, 5 Unidade Dates, 40 G Dried cranberries, 150 G Couscous, 280 ml Water, 2 Colher de chá Salt, 0,5 Colher de chá Cayenne pepper, 0,5 Colher de chá Cinnamon, 1 Colher de chá Cumin, 2 Colher de sopa Apple vinegar, 1 Unidade Organic lemon (zest), 2 Ramo Mint, 3 Ramo Parsley
Fill the soft pumpkin with the couscous and sprinkle the feta over the top. Bake the pumpkin for a further 5 minutes and serve with fresh pomegranate seeds. It goes well with mint yoghurt or hummus.
Ingredientes
50 G Feta, 1 Colher de sopa Fresh pomegranate seeds
292
8.9 G
7.99 G
43.81 G
