Moorish spiced pumpkin, with romesco and labneh

$24.00

The pumpkin had been slow roasted, skin on and finished with moorish spices (cumin, fennel seed and coriander). Serve this on salsa romesco, milk labneh and finished with a seed mix for bite.

Description

Instructions & Ingredients

Moorish spiced pumpkin, with romesco and labneh:
1.) Remove lid from container and take out seeds
2.) Heat pumpkin in the oven for 10 minutes at 180°C
3.) Spread romesco onto serving plate
4.) Once pumpkin is hot, assemble on top of the romesco, dollop labneh on the side and sprinkle seed mix on top
*Contains gluten, nuts (almond), dairy*

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