Moroccan cuisine · Salads & Mezze

Moroccan Pumpkin Salad

Soft-steamed pumpkin, roughly mashed and seasoned with garlic, cumin and lemon.

Ingredients · for 4 servings

• 800 g hokkaido pumpkin
• 4 cloves of garlic
• 1 tsp paprika powder (sweet)
• 1 tsp cumin
• 1/2 tsp chili flakes
• 1 lemon
• 5 tbsp olive oil
• 1/2 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Wash the hokkaido pumpkin, halve it, scoop out the seeds and cut the flesh, skin on, into 3 cm cubes.
2. Put the cubes in a pot with 100 ml water and 1 tsp salt and steam covered over medium heat for 15 min. until soft.
3. Remove the lid, let the remaining water evaporate uncovered, and roughly mash the pumpkin with a fork – some chunks should still be visible.
4. Heat olive oil in a small pan, let the finely chopped garlic turn translucent for 1 min., stir in paprika powder, cumin and chili flakes and take off the heat immediately.
5. Stir the spiced oil into the pumpkin, season with lemon juice, salt and pepper and let cool for 15 min.
6. Sprinkle with chopped parsley and serve lukewarm or cold as a mezze on a shallow plate.