This week we’re taking inspiration from the Lost Guide’s Singapore hot spot Burnt Ends. Cook along with chef David Pynt to create his delicious Roast Pumpkin with Yoghurt and Za’atar – the perfect winter warmer.
Recipe and Image by David Pynt via Delicious
INGREDIENTS | Serves 8, Prep Time 30 Mins, Cook Time 3 Hours
– 5kg pumpkin
– 2 tbs extra virgin olive oil, plus extra to drizzle
– 100ml sweet soy sauce (kecap manis)
– Juice of 1 lemon
– 3 1/2 tsp za’atar (Middle Eastern spice mix)
– 2 long green shallots, thinly sliced
YOGHURT DRESSING (MAKES APPROX. 400ML)
– 1 cup (250ml) buttermilk
– 75g Greek yoghurt
– 1 eschalot, finely chopped
– 1/4 bunch coriander, finely chopped, plus extra leaves to serve
– Finely grated zest & juice 2 limes
– 1/2 tsp ground cumin
– Pinch cayenne pepper
– 1/4 cup (60ml) extra virgin olive oil
METHOD
Singapore | Bali & Islands | Tokyo & Beyond
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