This
dish was inspired from a breakfast I recently ate at my local, the Corner Store
Café on Sylan Rd in Toowong. I was enjoying a lazy Friday morning breakfast
with my boyfriend at the café and decided to try ‘West Coast Toast’ as I had
never seen it on the menu before. It was a combination of roasted pumpkin,
chickpeas, silvered almonds, baby spinach, pine nuts, cucumber, red onion and
feta, served atop toasted Turkish bread with a side of avocado and sea salt.
Delectable.
Now, I
decided to replicate this meal at 8pm on Saturday night for dinner. Without
feta, baby spinach, silvered almonds or a ripe enough avocado to use, I
soldiered along, doing the best I could with the ingredients I had on hand.
Whilst I’d be lying if I said that my attempt was as good as the Corner
Store’s, I quite enjoyed my prototype.
INGREDIENTS
- 500g pumpkin, cut into small chunks
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 2 tablespoons pepitas (pumpkin seeds)
- 2 tablespoons dukkah
- 40g red onion, finely chopped
- a pinch of sea salt
- 1 x 400g tin of chick peas, rinsed & drained
- 50g haloumi, cut into 1cm x 1cm pieces
- 100g cucumber, finely diced
- 2 tablespoons fresh chives, finely chopped
COOKING
1. Preheat oven to 180 degrees celsius fan-forced.
2. Combine pumpkin, olive oil, pine nuts, pepitas, dukkah, red onion, haloumi and sea salt in a small, shallow oven tray and toss well to coat. Roast in oven for 25- 30 minutes or until haloumi is melting and pumpkin is tender (that is, you can stick a fork through the pumpkin pieces easily).
3. Place pumpkin in a medium to large serving bowl. Add cucumber, chives and chickpeas and toss well to combine. Serve as a side or a main meal.
Serves 2-3 as a main meal & 4-6 as a side
x E
West Coast Toast from the Corner Store Cafe
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