1 butternut squash
1 large can of chickpeas
2 tsp. madras curry powder
3 garlic cloves
2 tablespoons honey
2 tablespoons oil
2 tablespoons of pumpkin seeds
This vegetarian vegetable dish is full of flavour and can be eaten with naan bread or some couscous. The nutty taste of the pumpkin combines perfectly with the creamy avocado and fresh pomelo.
Preheat the hot air oven to 210 degrees Celsius. Wash the butternut squash and cut off the stalk. Cut the squash in half and remove the seeds with a spoon. Cut the squash into equal slices. Drizzle with some olive oil, salt and pepper and mix together. Spread over a baking tray and grill in the oven for 25 minutes.
Cut off the top and bottom of the pomelo. Cut the peel around a little so you can break the fruit into four pieces. Now break and pull the segments from the skins, and the pomelo is ready.
Pour the chickpeas into a colander, rinse and drain well. Pat the chickpeas dry. Fry them in a frying pan over high heat in a little oil or butter until golden brown and crispy. Shake regularly. After about 5 minutes frying add 2 teaspoons curry madras spice mix. Bake this for another 1 minute. Turn off the heat.
Make a sweet dressing of pressed garlic, honey, oil, lime juice, chopped fresh parsley and a pinch of salt and pepper.
Cut the avocado and wedges and prepare the plates with roasted butternut squash, avocado, chickpeas and yellow pomelo. Finally, garnish with some pumpkin seeds. Serve with naan bread or couscous.