Chilli pumpkin & baby marrow flowers with buttermilk dressing

December 19, 2021

The humble pumpkin gets a spicy upgrade for this summery dish.

INGREDIENTS

  • 1 kilogram green-skinned pumpkin
  • 1⁄4 cup olive oil
  • 16 baby marrow flowers
  • 1⁄4 tsp finely grated lemon zest 50 grams cream cheese, spring onion and chive flavour
  • 1⁄2 fresh long red chilli, finelychopped
BUTTERMILK DRESSING
  • 1⁄2 fresh long red chilli, finely chopped
  • 1⁄2 cup buttermilk
  • 1 tsp honey
  • 1⁄2 tsp finely grated lemon zest
    TO SERVE
  • 120 grams watercress
  • 40 grams almonds, roasted and roughly chopped

METHOD

REHEAT the oven to 220°C. Line three oven trays with baking paper.

CUT 600g of the pumpkin into thin wedges. Peel remaining pumpkin and roughly chop. Toss pumpkin with 2 tablespoons of the oil and spread out on the prepared trays; season to taste. Roast for 20 minutes or until tender. OPEN zucchini flowers gently. Remove the yellow stamen from inside the flower and discard.

PLACE roasted chopped pumpkin in a bowl with the lemon zest, cream cheese and chilli. Roughly mash with a fork and season to taste. Spoon mashed pumpkin mixture into a piping bag. Gently fill the zucchini flowers, carefully twisting the petal tips together to enclose the filling. PREHEAT a grill pan over high heat. Brush zucchini flowers with remaining oil and season. Cook for 2 minutes on each side or until lightly charred.

BUTTERMILK DRESSING

Place all the ingredients in a screw-top jar. Shake well to combine and season to taste.

TO SERVE Arrange roasted pumpkin wedges, watercress and zucchini flowers on a large platter. Sprinkle over the almonds and drizzle with buttermilk dressing.

TIP: For a slightly lighter filling for the zucchini flowers, use fresh ricotta instead of cream cheese.

HANDS-ON TIME 25 min | TOTAL TIME 45 min | SERVES 4 | VEGETARIAN | HEALTHY

ALSO SEE

Send this to a friend