Karen Martini’s Date-glazed Jap Pumpkin with Fresh Harissa and Black Barley Salad

Name: Date-glazed Jap Pumpkin with Fresh Harissa and Black Barley Salad
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: International
Ingredients: 1 butternut pumpkin (small); 100 ml date molasses; 100 g black barley; 4 tbsp Red Capsicum Harissa Sauce (see tips for link to recipe); 1/2 bunch coriander; 5 tbsp labneh; 2 tbsp pepitas (toasted); 120 g butter; 2 cloves garlic (finely grated); 1 tbsp preserved lemon (chopped)

Karen Martiniʼs Date-glazed Jap Pumpkin with Fresh Harissa and Black Barley Salad recipe tastes incredible. See ingredients & method below.

This salad is not only delicious but also nutritious and versatile, making it perfect as a main meal or a side dish.

Packed with wholesome ingredients and vibrant flavours, this recipe takes pumpkin to new heights and it's sure to impress your taste buds. The date glaze adds some sweetness and depth of flavour. You can swap out the hummus for labneh if you prefer. Try it with an oak aged chardonnay.... More

prep

cook

yield

difficulty

Pairs with

Chardonnay

Shiraz

Date-glazed Jap Pumpkin with Fresh Harissa and Black Barley Salad

Media Credit: to be confirmed

Ingredients

Butternut Pumpkin

1 butternut pumpkin (small)
100 ml date molasses
100 g black barley
4 tbsp Red Capsicum Harissa Sauce (see tips for link to recipe)
1/2 bunch coriander
5 tbsp labneh
2 tbsp pepitas (toasted)

Brown Butter

120 g butter
2 cloves garlic (finely grated)
1 tbsp preserved lemon (chopped)

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Method

Tips

Butternut Pumpkin

Preheat oven to 180°C fan-forced (200°C conventional) and line a baking tray with baking paper.
Cut the butternut in half and scoop the seeds out.
Place both halves, cut-side up, on the prepared tray. Season with salt and pepper.
Roast for 1 hour, then brush with some of the date molasses and season with salt. Roast for a further 20 minutes to colour just before serving.
Place the black barley in a large saucepan over medium heat and cover with water. Simmer for around 25 minutes until tender, then drain.
Dress with a splash of extra virgin olive oil and season with salt and pepper. Keep warm.

Brown Butter

Add the butter to a small saucepan and place over medium heat.
Cook for 8 minutes until golden brown, then strain into a bowl.
Add the garlic and preserved lemon.
While butter is still warm spoon over the pumpkin.

To Assemble and Serve

Slice one half of the pumpkin into 3 or 4 thick slices.
Spoon the labneh on a platter and top with some barley.
Put the whole half pumpkin on top and add the slices. Re-glaze with some date molasses. Add the rest of the barley and dollop on the harissa and add coriander.
Spoon over the warm brown butter, sprinkle with the toasted seeds and serve.

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Thank you. Your feedback has been sent successfully.

Have you tried this recipe?
We’d love to hear what you think

Karen Martini’s Date-glazed Jap Pumpkin with Fresh Harissa and Black Barley Salad

Karen Martiniʼs Date-glazed Jap Pumpkin with Fresh Harissa and Black Barley Salad recipe tastes incredible. See ingredients & method below.

This salad is not only delicious but also nutritious and versatile, making it perfect as a main meal or a side dish.

prep

cook

yield

difficulty

Pairs with

Chardonnay

Shiraz

Ingredients

Butternut Pumpkin

1 butternut pumpkin (small)
100 ml date molasses
100 g black barley
4 tbsp Red Capsicum Harissa Sauce (see tips for link to recipe)
1/2 bunch coriander
5 tbsp labneh
2 tbsp pepitas (toasted)

Brown Butter

120 g butter
2 cloves garlic (finely grated)
1 tbsp preserved lemon (chopped)

Method

Butternut Pumpkin

Preheat oven to 180°C fan-forced (200°C conventional) and line a baking tray with baking paper.
Cut the butternut in half and scoop the seeds out.
Place both halves, cut-side up, on the prepared tray. Season with salt and pepper.
Roast for 1 hour, then brush with some of the date molasses and season with salt. Roast for a further 20 minutes to colour just before serving.
Place the black barley in a large saucepan over medium heat and cover with water. Simmer for around 25 minutes until tender, then drain.
Dress with a splash of extra virgin olive oil and season with salt and pepper. Keep warm.

Brown Butter

Add the butter to a small saucepan and place over medium heat.
Cook for 8 minutes until golden brown, then strain into a bowl.
Add the garlic and preserved lemon.
While butter is still warm spoon over the pumpkin.

To Assemble and Serve

Slice one half of the pumpkin into 3 or 4 thick slices.
Spoon the labneh on a platter and top with some barley.
Put the whole half pumpkin on top and add the slices. Re-glaze with some date molasses. Add the rest of the barley and dollop on the harissa and add coriander.
Spoon over the warm brown butter, sprinkle with the toasted seeds and serve.

Tips

The recipe for Karen Martini's Red Capsicum Harissa Sauce can be found here.