INGREDIENTS:

½ kent pumpkin cut into 8 thin wedges peeled 

vegetable oil

½ tsp smoked paprika

1 tbs coarsley chopped thyme plus extra to garnish

1 onion finely chopped

6 large silverbeet leaves stems seperated and chopped

2 garlic cloves crushed

finely grated rind of one lemon

juice of  ½ a lemon

4 cups of hot chicken or vegetable stock

200g of pearl barley

water

 

THE PUMPKIN IS SO SWEET AND SMOKEY, BUT THE BARLEY BROTH BRINGS IT BACK TO EARTH.

 

Roast Pumpkin & Silverbeet Broth

Soak the barley in triple it's volume of water overnight. Then rinse, place in a saucepan and cover with fresh water. Slowly bring to the boil and simmer for 15 minutes. Rinse again and reserve.

Preheat oven to 220 degrees. Place pumpkin on a baking tray lined with baking paper, and drizzle with vegetable oil to coat. Sprinkle over the paprika and a litle of the thyme evenly, and roast until very tender and caremelised (20-30 minutes).

Meanwhile heat some more oil in a large saucepan over medium to high heat. Add the onion, silverbeet stalks, garlic, lemon rind, and the the remaining thyme, then sautee until just tender. Add the stock and the barley with 1 cup of water and gently bring to the boil, then reduce the heat and simmer uncovered for 20 minutes. Add more water if needed to get your preferred broth consistency.

Tear the silverbeet greens into desert spoon sized chunks.

Remove the broth from the heat and stir in the lemon juice. Then add the greens and allow them to wilt slightly.

Divide the pumpkin amongst the serving bowls (2 per person works). and then ladle over the broth. Garnish with chopped parsley and additional thyme if desired.

 

Enough for four people with leftover broth.

 

 

ENSURE THAT THE BARLEY IS FULLY SOAKED AND BOILED, OTHERWISE IT WILL JUST SUCK UP ALL THE STOCK.

YOU WILL PROBABLY HAVE BROTH LEFT OVER. WHAT I LIKE DOING IS GETTING IT OUT THE NEXT NIGHT (AND THEN EVEN THE NIGHT AFTER) AND USING IT TO BOIL SOME CAULIFLOWER FLORETS, DUTCH CARROTS, ZUCHINNI, OR EVEN A COUPLE OF GOOD QUALITY COOKED SAUSAGES OR BACON SLICED. THE DIFFERENT FLAVOURS JUST KEEP BUILDING ON EACH OTHER, AND YOU CAN KEEP ADDING A LITTLE STOCK OR WATER TO KEEP THE CONSISTENCY RIGHT.

A little bit of work, but very easy.