Devices & Accessories
Pumpkin tahini smash
Prep. 15min
Total 40min
6 portions
Ingredients
-
pumpkin peeled and cut into pieces (3 cm - see Tips)750 g
-
sea salt1 ½ tsp
-
water to cover (not higher than the 2L maximum fill level)1000 - 1400 g
-
tahini (see Tips)60 g
-
ground cumin1 ½ tsp
-
fresh coriander leaves only, plus extra leaves to garnish2 sprigs
-
freshly squeezed lemon juice to taste20 - 30 g
-
extra virgin olive oil plus 1 tbsp to fry and extra to drizzle20 g
-
garlic cloves 2 cloves thinly sliced4
-
pancetta diced100 g
-
canned butter beans rinsed and drained (approx. 250 g after draining)400 g
-
ground black pepper to season
Difficulty
easy
Nutrition per 1 portion
Sodium
608.5 mg
Protein
9.8 g
Calories
1222.7 kJ /
292.2 kcal
Fat
18.4 g
Fibre
5 g
Saturated Fat
4.1 g
Carbohydrates
25.1 g
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Vegan burgers
45min
One whole cauliflower
45min
Veggie & bean grain-free wraps (Thermomix® Cutter, TM6)
35min
Adzuki stew with spiced cauliflower rice
24 h 40min
Cauliflower falafel with pickled cabbage and tzatziki (Darren Robertson)
24 h 55min
Layered Thai green vegetable curry and rice
45min
Mushroom and kale risotto
55min
Mushroom and ricotta cannelloni (Diabetes)
1 h
Spiced roast cauliflower and whipped feta (Diabetes)
55min
Broccoli stem falafel
25 h 40min
Cauliflower hash browns with sauteed mushrooms (Noni Jenkins)
40min
Magic muffins (Noni Jenkins)
30min