| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
North African |
Worrall tho, Worrall2 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Pumpkin; roasted, peeled and |
|
|
; mashed |
| 1 |
tb |
Balsamic vinegar |
| 1 |
tb |
Red wine vinegar |
| 5 |
tb |
Extra virgin olive oil |
| 2 |
|
Cloves garlic; mashed with a |
|
|
; little salt |
| 2 |
ts |
Ground caraway seeds – lightly toasted |
| 2 |
tb |
Chopped coriander |
| 2 |
|
Hard boiled eggs; peeled |
| 3 |
ts |
Harissa |
INSTRUCTIONS
Peel the pumpkin and de-seed it. Drizzle with olive oil and roast at 200 C
for about 1 hour. Allow to cool slightly and then peel and mash it.
Add the venigar, Harissa, caraway seeds, balsamic vinegar and salt. Mix
together.
Garnish with the coriander and quartered eggs.
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