Page 81 - COMING UNSTUCK by Sara tuck

pog's The original dinner for one was actually developed for my

darling Pog (Henry), who adores all of the same flavours and
rice textures that I do – I have loved eating this for many years.

Serves 2 Preheat the oven to 180˚C (350˚F) and put the vegetables in
a baking dish. Top with oil, honey and cumin seeds and season
200g (7 oz) kumara (sweet well with salt and pepper. Swirl around to combine then bake
potato), peeled, chopped into for 20-25 minutes until cooked through. Meanwhile, cook
3cm (1 in) pieces rice according to packet instructions and drain. Stir through
200g (7 oz) pumpkin (squash), caramelised onions, pesto, kumara and pumpkin. Fold in
peeled, deseeded, chopped into avocado and serve immediately with a sprinkling of dukkah
3cm (1 in) pieces or almonds and coriander.
1½ tbsp olive oil
1 tbsp runny honey This quantity serves two, but I often eat it two nights in a row
1 tsp cumin seeds or nibble at leftovers for lunch for the next few days.
sea salt & freshly ground pepper
1 cup uncooked brown rice If I'm preparing rice I'll often cook up a large batch and freeze
(or quinoa, freekeh or couscous) the leftovers in 1-cup portions ready to nuke for the next time
½ cup caramelised onions I want to whip up dishes like this.
(see p228)
½ cup basil pesto (see p231)
1 avocado, halved, chopped
2 tbsp dukkah (see p233)
or chopped roasted almonds
coriander (cilantro) to garnish

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