Roast Pumpkin Dip
- 1 kg pumpkin, peeled and chopped
- 4 cloves garlic (leave the skins on)
- 2 tbsp olive oil
- 1 tsp cumin
- ½ tsp chilli flakes
- 2 tbsp tahini
- 1 tbsp red wine vinegar
- Salt and pepper to taste
- Toasted pumpkin, sunflower seeds and chopped walnuts to garnish
Roast the pumpkin, oil and garlic on a baking tray at 180 C for about 45 mins or until tender.
Squeeze the garlic from the skins into the food processor and add the spices, tahini and vinegar. Process until smooth adding a little extra oil if necessary.
Place in a bowl and top with the toasted nuts and seeds. Serve with crackers, or pita crisps.
- 3 cups water
- 1 cup sugar
- Pinch salt
- 1 cup fresh lemon juice
- 1 ½ tsp lemon zest
Combine water and sugar on medium heat and bring to simmer. Stir to dissolve sugar
Add salt and remove from heat
Cool syrup in the refrigerator for approximately 1 hour
Once cooled, combine lemon juice, lemon zest, pinch of salt, simple syrup and club soda in a chilled shallow metal pan
Freeze until ice crystals start to form around edges
Stir to break up crystals and repeat every 30 minutes until all liquid is crystallized
Scrape the ice with a large metal spoon or spatula to break up frozen crystals and serve immediately.