Harissa salmon and cardamom squash recipe
To make the squash, preheat the oven to 200C/180C Fan/Gas 6.Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine.Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat.Roast on the top shelf of the oven for 45 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes.Meanwhile, to make the salmon, line a baking tray with baking paper. Place the salmon on the tray, skin-side down, and spread evenly with the harissa.Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through.To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds.To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. To make the squash, preheat the oven to 200C/180C Fan/Gas 6. Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine. Use a pestle and mortar to crush the peppercorns and cardamom seeds to a consistency between coarse and fine. Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat. Tip them into a roasting tin with the squash, onion, ginger, cumin, sugar, oil and salt and mix well to coat. Roast on the top shelf of the oven for 45 minutes. Roast on the top shelf of the oven for 45 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes. Meanwhile, to make the bulgur wheat, mix together the bulgur wheat and vegetable stock in a small roasting tin. Add the broccoli, cover tightly with kitchen foil, then transfer to the lower shelf of the oven and bake for 15 minutes. Meanwhile, to make the salmon, line a baking tray with baking paper. Meanwhile, to make the salmon, line a baking tray with baking paper. Place the salmon on the tray, skin-side down, and spread evenly with the harissa. Place the salmon on the tray, skin-side down, and spread evenly with the harissa. Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Mix the pine nuts, pumpkin seeds, breadcrumbs, oil and salt in a bowl. Sprinkle evenly over the salmon. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through. Cook the salmon in the oven for 15 minutes, or until the salmon is just cooked through. To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. To make the dressing, add the tahini, lemon juice, oil, 4 tablespoons of water, salt and a good grinding of black pepper to a jug and whisk really well. Add more water if needed until it has the consistency of single cream. Taste and season with more salt if needed. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds. Remove the bulgur wheat from the oven, leave to stand for 5 minutes, then fluff through with a fork. Stir through half of the coriander, the lime zest and juice, oil and half of the pomegranate seeds. To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top. To serve, mix the bulgur mixture with the butternut squash mixture. Drizzle over the tahini dressing and scatter with the remaining pomegranate seeds and coriander. Serve with the salmon on top.