Oriental stuffed pumpkin

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.

Ingredienser

1 Stycken Hokkaido pumpkin, 1 Matsked Olive oil, 1,5 Tesked 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.

Ingredienser

1 Stycken Red onions, 1 Tå Garlic, 150 G Red pepper, 1 Stycken Spring onion, 100 G Tomatoes, 5 Stycken Dates, 40 G Dried cranberries, 150 G Couscous, 280 ml Water, 2 Tesked Salt, 0,5 Tesked Cayenne pepper, 0,5 Tesked Cinnamon, 1 Tesked Cumin, 2 Matsked Apple vinegar, 1 Stycken Organic lemon (zest), 2 Gren Mint, 3 Gren 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.

Ingredienser

50 G Feta, 1 Matsked Fresh pomegranate seeds