pumpkin, chickpea and brown rice balls
with labne and roasted carrots
- 400g butternut pumpkin, peeled, seeded and chopped
- 24 heirloom baby carrots
- 2 tablespoons extra virgin olive oil, plus extra for brushing
- sea salt and cracked black pepper
- 1 x 400g can chickpeas (garbanzo beans), rinsed and drained
- 2 cups (400g) cooked brown rice
- 1 tablespoon finely grated lemon rind
- 1 teaspoon dried chilli flakes
- 1 clove garlic, crushed
- 2 teaspoons ground sumac, plus extra for sprinkling
- 1 cup coriander (cilantro) leaves, finely chopped
- ¼ cup (40g) sesame seeds
- labne (yoghurt cheese), to serve
- mint leaves and baby (micro) watercress (optional), to serve
- Preheat oven to 200°C (400°F). Place the pumpkin and carrots on a large baking tray. Drizzle with the oil, sprinkle with salt and pepper and toss to coat. Roast for 20 minutes or until golden and tender. Place the chickpeas in a large bowl and roughly mash with a fork.
- Add the pumpkin, rice, lemon rind, chilli, garlic, sumac, coriander, salt and pepper and mix well to combine. Divide and shape the mixture into 2-tablespoon balls and flatten slightly. Press into the sesame seeds to coat and brush with extra oil. Place on a baking tray lined with non-stick baking paper and roast, turning halfway, for 20 minutes or until golden. Sprinkle with extra sumac and serve with the carrots, labne, mint and baby watercress. Serves 4
Photography: Chris Court
© DONNA HAY GROUP
