Caramelised Pumpkin and Toasted Cashew Dip

Cook time 1 hour
Servings 6

Ingredients

500g pumpkin (Kent), peeled, seeds removed and cut into 1cm thick slices

2 long red chillies

1 garlic clove (unpeeled)

2 tbsp Extra Virgin Olive Oil

1 tsp sea salt

½ tsp freshly ground black pepper

1 cup unsalted cashews

100g feta, plus extra to garnish

2 tbsp lemon juice (approx. 1 lemon)

Fresh mint leaves, to garnish (optional)


Flatbreads

2 cups plain flour, plus extra for dusting

3 teaspoons baking powder

1 teaspoon sea salt

1 cup Greek yoghurt (or plain yoghurt)

2 tablespoons ghee, melted

Caramelised Pumpkin and Toasted Cashew Dip

Method

Prepare BBQ for direct cooking over medium-high heat (240°C to 260°C) with a stainless steel grill pan or frying pan, place the pan on the left side of the cooking grill. Preheat until the barbecue reaches at least 260°C, which will take approximately 15 to 20 minutes with the lid closed.

In a large bowl, add the pumpkin slices, chillies and whole garlic clove. Add half of the extra virgin olive oil, and season with salt and pepper. Toss to evenly coat all the ingredients.

Once the barbecue has preheated, open the lid and adjust to a medium heat for direct cooking over medium-high heat.

Place the pumpkin slices and whole chillies on the grill, add the whole garlic clove to the pan, and cook over direct medium-high heat for 6 to 8 minutes per side, or until the pumpkin has caramelised and cooked through, the chillies have blackened, and the garlic clove has caramelised. Once all the ingredients have cooked, remove from the barbecue and set aside.

Add the cashews to the pan and cook for 5 minutes over direct medium-high heat, stirring occasionally. Once golden and toasted, remove the cashews from the barbecue. If desired, roughly chop approximately 1 tbsp of the toasted cashews to garnish the dip.

Peel the chillies, remove the stems and seeds (for a spicier dip, leave the seeds in). Peel the garlic clove. In a food processor add the chilli, garlic, pumpkin, feta, cashews, lemon juice and remaining extra virgin olive oil. Blitz the dip into a desired consistency. Season with extra salt and pepper to taste.

Spoon the dip into a serving bowl. Refrigerate until required or serve immediately.

When ready to serve, garnish with extra feta, the chopped cashews and fresh mint leaves. Serve with toasted bread, flatbread, crackers or veggie sticks.

To prepare the flatbreads, in a medium bowl, combine the flour, baking powder and salt. Create a well in the centre and add the yoghurt. Bring the mixture together into a soft dough. You may need add a little more flour or add a little water depending on the type of flour. Knead the dough for approximately 5 minutes, until smooth. Cover the dough with plastic wrap and leave to rest for approximately 20 minutes while you prepare the barbecue.

Place the pizza stone in the centre of the cooking grill and preheat the barbecue to a high heat. Preheat until the barbecue reaches at least 290°C, which will take approximately 15 to 20 minutes with the lid closed.

Divide the dough into approximately 6 portions. Roll each portion into a circle, 3mm thick, dusting the bench with flour if needed. Once rolled out, you can place each flatbread onto a square of non-stick baking paper for easy manoeuvring.

Once the barbecue has preheated. Brush the top of a flatbread with the melted ghee and place the flatbread onto the hotplate, pizza stone or straight onto the cooking grill, ghee side down. Brush the other side of the flatbread with the ghee. Close the lid and cook the flatbread over direct high heat for 1 to 2 minutes, or until golden.

Flip the bread and cook the other side for a further 1 to 2 minutes, or until golden on both sides and cooked through. Remove from the barbecue and place in a clean tea towel to keep warm. Continue cooking the remaining flatbreads. Serve immediately.