Mary Miso - Recipes for every day - Cookbooks
3 tbsp olive oil
2 tbsp cane sugar
1 tbsp sumac
2 cloves garlic, chopped
4 sprigs thyme, plucked
Salt and pepper
500 g pumpkin e.g. butternut or butterkin, halved, peeled and seeded
4 roti, Indian flatbread, available in Asian grocery shops
4 eggs
2 tbsp vinegar
8 tbsp natural yoghurt
100 g young spinach
3 tbsp olive oil
Fleur de Sel
8 tbsp chilli sauce
1 spring onion, sliced into rings
8 tbsp roasted peanuts
1 bunch coriander
Preheat the oven to 180°C (fan oven).
Mix the olive oil, cane sugar, sumac, garlic and thyme. Flavour with salt and pepper. Rub the pumpkin with the marinade.
Place cut side up on a baking tray. Cover with aluminium foil and bake for 45 minutes until soft. Cut the pumpkin into slices.
Reduce the oven temperature to 120°C.
Fry the roti in a frying pan and keep warm in the oven.
Beat the eggs and pour into a cup. Heat the water and add a dash of vinegar. Create a swirl in the simmering water with a spoon.
Slide the eggs one by one into the centre of the swirl. Poach the eggs for 3-4 minutes.
Spread the natural yoghurt on the roti. Marinate the spinach with olive oil and fleur de sel. Spread over the yoghurt. Place the pumpkin slices on top of the spinach.
Drain the eggs on kitchen paper and place on top of the pumpkin.
Drizzle over the chilli sauce. Garnish with spring onions, peanuts and coriander.
