RECIPE: Pumpkin Patties w/Vegan Labneh & Courgette Salad

RECIPES

Oct 19

STEP 1 / Preheat the oven to 200C and roast the pumpkin sliced into thick slices (3cm) with olive oil & a pinch of salt, pink pepper & if you want herbs. Cook for about 30 minutes or until soft to be smashed.

Do not place too high in the oven to avoid the pumpkin getting too brownish and with a custard.

STEP 2/ While you cook the pumpkin, prepare the dressing we will put with the salad.

Mix the yogurt in a bowl with 3 spoons of olive oil, a pinch of salt, the same pink pepper, and chopped arugula. Also tastes great if you add a bit of sumac.

STEP 3/ For the base of the salad, slice the courgette with a peeler or a mandoline to create a kind of TAGLIATELLE-LOOKING stripes. Reserve into the bowl with iced water to maintain a firm and crispy texture.

STEP 4/ PATTIES TIME! Eliminate the seeds and peel off the roasted pumpkin. Smash it into a bowl and add the eggs, protein pea powder & cooked quinoa. Mix well until you get a thick firm texture.

STEP 5/ COOK THE PATTIES JUST BEFORE EATING THEM, you can opt to bake THEM IN THE OVEN FOR 20min at 180C with the grill set to get a crispy layer or you can make them on a pan until golden for both sides at medium heat to prevent the mix from getting burnt. For 5min each side.

STEP 6/ PLATING TIME.

Dry the courgette stripes, place them on top of the Vegan Labneh dressing, and pour over the pomegranate nibs. You can also add roasted hazelnuts or roasted sesame seeds.

Add aside the patties and put a bit of the dressing on top of them.