Maple Roasted Pumpkin and Mediterranean Steamed Snapper

Name: Maple Roasted Pumpkin and Mediterranean Steamed Snapper
Ingredients: 0.25 Jap pumpkin; 2 tbs maple syrup; 0.5 tbs salt flakes; green tahini; 0.5 bunch parsley; 0.5 bunch coriander; 1.5 tbs tahini; 1 tsp ground coriander; 1 tbs apple cider vinegar; 1 garlic clove; 2 tbs water; 2 tsp salt flakes; 1 tsb cracked black pepper; pomegranate seeds (Serve with); toasted almonds (Serve with); 2 200g snapper; 6 slices lemon; 125 g extra virgin olive oil; 2 cloves garlic; 200 g cherry tomatoes; 4 fillets anchovy fillets; 10 olives kalamata olives; 10 capers baby capers; 0.25 cup parsley leaves; 5 sprigs oregano sprigs; 0.5 lemon lemon juice; 2 tsp salt flakes; 2 tsp cracked black pepper

Recipe below!

Ingredients

Maple Roasted Pumpkin

Mediterranean Steamed Snapper

Directions

1
Preheat the oven to 175’c. Cut your pumpkin into wedges, toss through the maple syrup and season with salt flakes. Place on a tray and roast for 45 minutes or until the pumpkin is cooked through.
2
For the green tahini, simply blend everything together until smooth.
3
Preheat the steaming function to 160’c. Remove the steaming chamber from the oven, lightly rub the base with a touch of olive oil and lay out three slices of lemon. Place the two pieces of fish onto the lemon, season with salt flakes and place the lid back on the steaming chamber. Transfer the chamber back into the oven and steam the fish for 8 minutes.

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