SWEET AND SOUR PUMPKIN, TOUM & PROSCIUTTO BRUSCHETTA
Ginny Grant
Serves
4 - 6Preparation
25 minsCook
5 minsIngredients
½ butternut, peeled, seeds removed | |
1 teaspoon coriander seeds | |
¼ teaspoon chilli flakes | |
¼ cup white wine vinegar | |
2 tablespoons sugar | |
FOR THE TOUM | |
7 cloves garlic, peeled | |
½ teaspoon sea salt | |
3 tablespoons lemon juice | |
300ml rapeseed oil or olive oil (or a mixture of both) | |
TO SERVE | |
1 loaf bread, sliced (I used rye) | |
½ cup shredded mint | |
6-8 prosciutto slices (optional) | |
2 tablespoons pumpkin seeds, toasted |
Butternut is one of my favourite pumpkins, partly because it is easy to peel but also I find the shape and size appealing, and the flavour delicate. Here I’ve paired it with toum – the Lebanese version of aioli that is not for the faint hearted – and some sweet and nutty prosciutto, but feel free to omit this if you wish.
FOR THE TOUM
It’s hard to make this in small amounts. I use a mortar and pestle to mash the garlic then transfer either to a bowl and whisk by hand or use a stick blender to emulsify the ingredients. It will keep refrigerated for up to a month. Don’t use pre-crushed or pre-peeled garlic; it will just be a bitter mess. And on that note, if the cloves have green germs, remove them for the same reason. Use olive oil for a stronger flavour, rapeseed oil for a more mellow toum.
Instructions
1. | Cut the butternut in half lengthwise, then use a peeler to slice into very thinly. |
2. | Put the slices into a bowl. |
3. | Toast the coriander seeds in a dry pan and grind. Put into a saucepan with the chilli flakes, vinegar, sugar and ¼ cup water and bring to the boil. |
4. | Lower the heat and simmer gently for 5 minutes. |
5. | Pour over the pumpkin and leave to sit for an hour, tossing occasionally to allow the flavours to mingle. |
6. | TOUM |
7. | Mash the garlic with the salt to a smooth paste in a mortar and pestle and add 1 tablespoon of the lemon juice. |
8. | Put into a bowl and slowly start drizzling in the olive oil a little at a time, stirring the whole time until the mix thickens. |
9. | Add a little more lemon juice and alternate with the rest of the oil. |
10. | Adjust the seasoning, adding extra lemon juice if necessary. |
11. | If the toum is too thick, loosen with a little water. |
12. | TO SERVE |
13. | Grill the bread for a few minutes on each side. |
14. | Smear the toum over the toast. |
15. | Add the mint to the pumpkin and drain the slices from the pickle. |
16. | Arrange on the toum and top with prosciutto if using. Scatter with the pumpkin seeds. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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