Ingredients

Method

For the harissa:
• 1 t cumin seeds
• 1 t coriander seeds
• 1 T paprika
• salt, to taste
• 3 medium tomatoes
• 1 large red pepper
• 4 whole dried chillies, rehydrated, stems and seeds removed
• 3 garlic cloves, peeled
• 2 bird’s-eye chillies, seeded and chopped
• 100 g Woolworths soft-eating Turkish apricots, roughly chopped
• 1⁄2 cup extra virgin olive oil
For the seed brittle:
• 100 g caster sugar
• 100 g mixed seeds
• 400 g mixed marrows
• 1 organic orange pumpkin 1 (about 1.2 kg), thinly sliced
• 4 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the harissa, toast the cumin and coriander in a pan, then grind using a spice grinder or mortar and pestle. Add the paprika and salt and combine. Char the tomatoes and pepper over hot coals until the skin is blistered. Peel and place in a blender with the spice mix and the remaining ingredients. Blend until smooth.

2. To make the seed brittle, melt the sugar in a saucepan until dissolved and light brown. Add the seeds and stir until combined. Pour the mixture onto a sheet of greaseproof paper and spread to a thickness of 5 mm. Allow to set, then break into shards.

3. Cut the marrows in half. Place all the vegetables in a bowl and rub with the olive oil, salt and pepper. Grill over hot coals until charred and softened. To serve, smear a generous amount of harissa onto a serving plate and top with the charred veggies. Sprinkle over the seed brittle.

Cook’s note:

If you don’t have dried apricots, chopped canned peaches work just as well.

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Photography: Myburgh Du Plessis
Food assistant: Lerato Motau