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What’s in season this winter

This season brings a rich variety of produce perfect for hearty meals. Think roast vegetables,...

Beef recipes

Wild sage-and-mushroom arancini

30 minutes

Fresh pasta just got a major upgrade

Woolies’ new gnocchi and filled pastas take the guesswork out of midweek dinners. Add a...

Cheese recipes

Roasted tomatoes with infused ricotta

20 minutes

Pork recipes

Fried halloumi with ClemenGold-and-date syrup

15 minutes

Braai recipes

Braaied pumpkin and marrows

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

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

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.

Find more braai recipes

Photography: Myburgh Du Plessis
Food assistant: Lerato Motau

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