PUMPKIN, LABNEH, PERSIMMON, GOLDEN BEETS, SWEET POTATO CRISPS, GOLD CHANTERELLE, DUKKAH, HAZELNUT BUTTER

PREPARATION TIME: 30 MINUTES | MARINATING TIME: 1 HOUR(S) | COOKING TIME: 25 MINUTES | FEEDS: 6-8

INGREDIENTS:
GLUG OF OIL
3 MUNCHKIN PUMPKINS (CUT INTO QUARTERS)
2 GOLDEN BEETROOTS
2 PERSIMMON (FINELY SLICED)
GENEROUS SPRINKLE OF SEAT SALT
FRESHLY GROUND PEPPER
KNOB OF BUTTER
200G CHANTERELLE MUSHROOMS
ZEST OF ONE ORANGE

PUMPKIN LABNEH | 250G GREEK YOGURT (STRAINED IN A MUSLIN UNTIL THICK) | HEAPED TEASPOON OF SALT | 100G PUMPKIN PUREE | GENEROUS SPRINKLE OF SEA SALT | GROUND BLACK PEPPER

HAZLENUT BUTTER | 100G HAZLENUTS | 150G BUTTER

DUKKAH | 70G ALMONDS | 40G TOASTED SESAME SEEDS | 2 TBSP CORIANDER SEEDS | 2 TBSP CUMIN SEEDS | 1 TSP SEA SALT | 2 TBSP FRESH BLACK PEPPER

BEGIN BY MAKING THE LABNEH BY FIRST STIRRING THROUGH THE SALT THROUGH THE YOGURT | THEN TRANSFER TO A MUSLIN CLOTH SET OVER A SIEVE | TIE UP THE MUSLIN AND ALLOW TO STRAIN FOR OVER AN HOUR | ONCE THICK ADD THE PUMPKIN PUREE AND SEASONING | PREHEAT YOUR OVEN TO 190 DEGREES CELSIUS | SLICE UP THE PUMPKINS | DRIZZLE WITH OIL AND SEASONING THEN ROAST UNTIL THEY BEGIN TO CRISP FOR UP TO AROUND 3O MINUTES | PREPARE THE GOLDEN BEETS , PERSIMMON AND SET ASIDE UNTIL TO READY TO PLATE UP | HEAT A LARGE PLAN ADDING A GENEROUS KNOB F BUTTER ONCE SIZZLING ADD THE MUSHROOMS AND FRY UNTIL CRISP | DRY ON PAPER TOWEL AND KEEP WARM UNTIL READY TO SERVE | LIGHTLY TOAST THE HAZELNUTS THEN TRANSFER TO A LIDDED CONTAINER | SHAKE TO REMOVE THE HAZELNUT SKINS | NEXT ROUGHLY CHOP AND COMBINE WITH BUTTER IN A PAN OVER LOW TO MEDIUM HEAT | SIMMERING FOR 4-5 MINUTES | KEEP WARM UNTIL READY TO SERVE

FOR THE DUKKAH MIX | BEGIN BY RUBBING THE ALMONDS IN A TEA TOWEL TO REMOVE ANY SKIN | THEN ROAST ON A BAKING TRAY UNTIL GOLDEN FOR AROUND 3 MINUTES ON 180 DEGREES CELSIUS | TRANSFER TO A FOOD PROCESSOR AND BLITZ UNTIL ROUGHLY CHOPPED | IN A DRY FRYING PAN LIGHTLY TOAST THE SESAME SEEDS AND ADD THESE TO THE CHOPPED ALMONDS | NEXT ADD THE CUMIN AND CORIANDER SEEDS TO THE FRYING PAN | LIGHTLY TOAST UNTIL THEY BEGIN TO POP | GRIND IN A PESTLE AND MORTAR AND THEN ADD TO THE ALMONDS AND SESAME SEEDS

TO SERVE | PLATE UP ALL INGREDIENTS | START WITH THE PUMPKIN LABNEH AS THE BASE | THEN BUILD ALL OTHER INGREDIENTS ON TOP OF THIS | WORKING TO CREATE A CIRCLE IN THE CENTRE OF THE PLATE | SERVE THE PUMPKIN, MUSHROOM AND HAZELNUT BUTTER WARM AND EVERYTHING ELSE AT ROOM TEMPERATURE | FINISH WITH A LITTLE ORANGE ZEST AND BLACK PEPPER