Recipe: Pumpkin and spinach platter

Pumpkin lends colour to this crunchy and nutritious finger food


Serves: 10 - 12
Preparation: 1 hour
Cooking: 1 - 2 hours

1.5kg pumpkin, washed and halved
Oil spray and sunflower oil
6 large eggs
Red onion finely chopped
15g parsley finely chopped
1 tsp ground allspice
1 tsp chilli powder
Salt and pepper
6 – 8 tbsp matzah meal
100g spinach leaves washed, dried and ready to cook
Plain flour
Runny honey, for drizzling
6 Medjool dates cut in pieces
One pomegranate, seeds only

● Heat your oven to 180°C.

● For the beignets: line a roasting tin with baking paper, put the pumpkin on it and drizzle with oil. Bake it for 40 minutes, leave to cool then purée the flesh.

● Add two eggs, the chopped onion and parsley, spices, salt and pepper and enough matzah meal to bind and form a firm consistency.

● Line a baking sheet, oil the baking parchment and shape the mixture into 20 - 24 patties. Place on the baking sheet, spray the tops with oil and cook at 180°C for 30 minutes turning halfway.

● For the tempura, beat four eggs and season. Dip each spinach leaf in the flour and then in egg, deep fry and place on kitchen towel.

● To serve: lay the tempura on a platter, top with the beignets, drizzle with honey. Top with pomegranate seeds and dates and serve at room temperature.

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