SPICE-ROASTED CARROT + PUMPKIN NOURISH BOWLS

Serves 4 | GLUTEN FREE | VEGETARIAN

Georgia Barnes_shoot_StaceyHatfield_2017-25.jpg

INGREDIENTS

  • 1 cup wild rice, rinsed
  • 2 cups vegetable stock
  • 1/2 Kent pumpkin
  • 1 bunch Dutch carrots, washed and peeled
  • 1 clove garlic
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 orange, zest and juice
  • 1/4 cup extra virgin olive oil
  • Salt and pepper
  • 1/2 cup parsley
  • 1/2 cup natural yoghurt
  • 1/2 lemon, juiced
  • Nasturtium flowers and leaves

METHOD

  1. Preheat oven to 180oC. Line an oven tray with baking paper.
  2. Place rice and stock into a medium saucepan and cook over medium heat for 25 minutes, or until rice is tender and stock has been absorbed.
  3. Meanwhile, remove seeds from pumpkin and cut into 2cm slices, leaving skin intact. Remove tops from carrots. Arrange pumpkin and carrots on prepared baking tray.
  4. Using a mortar and pestle, grind together garlic, cumin seeds, coriander seeds, orange juice and zest and olive oil into a paste. Season to taste with salt and pepper. Spoon spice mix oven vegetables and roast in the oven for 25 minutes or until tender and caramelised. 
  5. To make the parsley yoghurt dressing, blend together yoghurt, parsley and lemon juice using a stick blender. Season to taste. 
  6. To serve, place wild rice in a bowl. Top with spice-roasted vegetabes, spoonfuls of yoghurt sauce and scatter with nasturtiums. Ingredients can be eaten warm or chilled.
georgia-barnes-cutting-pumpkin-masterchef
georgia-barnes-masterchef-oil
colour-splash4.jpg

Recipe and food styling by Georgia Barnes. Photography by Stacey Hatfield Photography