Recipe courtesy of Psychologies Magazine (October 2016) and taken from “Life in Balance” by Donna Hay
Serves : 4
Ingredients :
400g butternut pumpkin (butternut squash), peeled, seeded and chopped
24 heirloom baby carrots
2 tblsp extra virgin olive oil, plus extra for brushing
Sea salt and cracked black pepper
1 x 400g can chickpeas, rinsed and drained
2 cups (400g) cooked brown rice
1 tsp dried chilli flakes
1 tblsp finely grated lemon rind
1 clove garlic, crushed
2 tsp ground sumac, plus extra for sprinkling
1 cup coriander leaves, finely chopped
1/4 cut (40g) sesame seeds
Labne (yogurt cheese or Greek yogurt), to serve
Mint leaves and watercress (optional) to serve
Step One : Preheat oven to 200oC / 400oF / Gas Mark 6. Place the butternut and carrots on a large baking tray. Drizzle with the oil, sprinkle with salt and pepper and toss to coat. Roast for 20 minutes or until golden and tender.
Step Two : Place the chickpeas in a large bowl and roughly mash with a fork. Add the butternut, rice, chilli, lemon rind, garlic, sumac and coriander, plus salt and pepper, and mix well to combine. Divide and shape the mixture into tablespoon-size balls and flatten slightly. Press into the sesame seeds to coat and brush with extra oil.
Step Three : Place on a baking tray lined with non-stick baking paper and roast, turning halfway, for 20 minutes or until golden. Sprinkle with extra sumac and serve with the carrots, labne, mint and watercress.
