Ideal for a long weekend brunch (or breakfast, lunch, dinner or supper!), our food writer Libby Kimber brings you a delicious recipe of smashed pumpkin with feta and pepita dukkah.
Image and text from The Australian Healthy Skin Diet by Geraldine Georgeou, photography by Chris Chen, Murdoch Books, RRP $35.
Prep: 10 mins
Cook: 35 mins
Serves: 4
- 400g butternut pumpkin, cut into cubes
- 4 eggs
- 4 slices rye bread or gluten-free wholegrain bread, toasted
- 100g reduced-fat feta cheese
- 1 cup (35g) rocket
Pepita dukkah
- 3 Tbsp pepitas (pumpkin seeds)
- 2 Tbsp sesame seeds
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp sumac
Preheat the oven to 180°C fan-forced and line a baking tray with baking paper.
Put the pumpkin on the tray and roast for 30 minutes or until tender.
Meanwhile, to make the dukkah, toast the pepitas, sesame seeds, cumin seeds, coriander seeds and sumac in a dry frying pan over medium heat for 3 minutes or until fragrant, shaking the pan to avoid burning. Remove from the pan and grind with a spice grinder or mortar and pestle until the seeds are split but not powdery.
Meanwhile, put the eggs in a small saucepan of cold water and bring to the boil. When the water has boiled, remove from the heat and leave the eggs in the water for 2 minutes. Then run them under cold water and allow to cool slightly before peeling.
Coarsely mash the roasted pumpkin and season well.
Spread the mashed pumpkin onto warm toast, crumble the feta over the top, add a soft-boiled egg and sprinkle with dukkah. Serve with rocket.
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