Sweet and sour pumpkin with cannelini bean salad

March 19, 2007 at 11:38 am Leave a comment


This is a modification of a recipe by Jaime Oliver which appears in Jaime’s “Cook” cookbook. Overall I haven’t been impressed with this cookbook, but this recipe is a shining star.

I cook this as the mainstay of the meal, as it so flavoursome, but it could act as a side dish.

You can really serve this with anything, as the balance of sweet and sour and the beautiful textures of this dish make it very versatile, but tonight I made a cannelini and green bean salad to accompany it.


For the pumpkin
~japanese or butternut pumpkin, cut into finger sizes pieces. Approximately 1 cup thereof
~1 large clove of garlic, finely diced
~1 teaspoon ground coriander
~1 teaspoon ground cumin
~1 chopped fresh green chilli (optional)
~1 tablespoon balsamic vinegar
~1 teaspoon brown sugar
~lemon juice, to taste
~plenty of chopped fresh coriander
~2 tablespoons sunflower seeds, lightly toasted

For the salad:
~100g cannelini beans (tinned, rinsed and drained)
~1 diced fresh tomato (seeds removed)
~1 small lebanese cucumber, diced
~6 green beans, blanched, and cut into 3cm lengths
~few salad leaves (I uses snowpea spouts but could use any)
~olive oil, lemon juice, black pepper


Combine all salad ingredients in a bowl and toss. Let sit while you prepare the pumpkin. In a deep frying pan, heat the oil and gently fry the garlic until transparent. Add the pumpkin and spices and stir to combine. Add enough water to just cover the pumpkin and maintain temp at a gentle simmer. Add the sugar and vinegar. Allow to cook with occasional stirring until pumpkin is tender and the water has evaporated. If necessary, add more water and continue cooking. Taste a piece of pumpkin for spice balance, and if desired, add more ground coriander/cumin. Season with salt if desired. Adjust the sweet/sour balance with more lemon if needed.

To serve, stir through the sunflower seeds and the fresh coriander. Serve equal proportions of the pumpkin and salad.

Serves 1 hungry girl, or 2 as sides

Approx cals per main course serve: pumpkin – 150; salad – 150.

This is such a versatile meal, it would go beautifully with either red or white wine, or with beer.

(photo to come soon!)

Entry filed under: food.

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