Chargrilled pumpkin spiced with ras el hanout and olive oil

I was looking for a quick lunch on one of those typically erratic Melbourne days. Warm-ish and windy, mostly turning cool in the shade and then back again. Vata dryness and windiness, pitta heat moving around me I needed something grounding and wholesome, slightly warming but not too heaty.

So I opted for the sweetness and wholesomeness of these kent pumpkin crescent moons, basted in olive oil and the beautifully balanced ras el hanout with cinnamon, cardamom, cumin, coriander, ginger and more.

I grilled the pumpkin and served it with a salad of spinach, feta, walnuts and a small serve of spiced turmeric basmati rice. Recipe for the pumpkin is below!

Ingredients:

• ½ Kent pumpkin, cut into crescent moon shapes

• 2 tsp ras el hanout mix

• ½ tsp turmeric

• ½ tsp black pepper

• ½ tsp brown sugar

• Salt to taste

• 1 tbsp olive oil

Method:

• Place pumpkin crescents in a steamer and steam for about 10-15 minutes until lightly steamed (they should be mostly under-done)

• Remove from steamer and place on a flat plate

• Mix all the spices with the oil and coat the pumpkin crescents on both sides

• Place a grill pan on heat and using tongs, carefully place the pumpkin crescents on the pan.

• Cook on each side for about 5 -8 minutes, turning over as needed to get the beautiful grill seal on each side.

• Remove from heat when you are able to easily skewer through the pumpkin (try using a fork to prick through)

• Serve hot with the rice and salad!