With the weather becoming decidedly outdoorsy and BBQ-friendly again I’ve started pouring through my cookbook library for some new and interesting side dishes to serve alongside the inevitably large slabs of roast lamb, grilled prawns, and seared tuna that go hand-in-hand with summer. This superb side of baked pumpkin, almonds, ginger-roasted tomatoes, coriander, and pearl barley, topped with a punchy lime-yoghurt dressing, fits the bill perfectly, and is a cracking dish on its own as well.
Toss some cubed pumpkin with olive oil and salt and pepper, place on a baking tray, and roast in a 240 C oven for around 40 minutes or until the pumpkin is tender. Slice 6 Roma tomatoes in half lengthwise, dress with olive oil, salt and pepper, and place skin-side down on another baking tray. Turn the oven down to 170 C and roast the tomatoes for 80 minutes.
Meanwhile, grate a thumb-sized piece of ginger into a small bowl and add 2 cloves of garlic, 2 tablespoons of dark brown sugar, a finely diced red chili, a good pinch of salt, and mix into a paste. Once the timer is done on the tomatoes, take them out of the oven and spoon over the ginger mixture. Pop the tray back in the over and roast the tomatoes for another half an hour, until everything is nicely caramelised.
To make the dressing, mix together half a cup of plain Greek yoghurt and the juice and zest of a lime, season with salt and pepper, then refrigerate until needed. Combine the pumpkin and tomatoes together on a platter, drizzle over the dressing, and sprinkle with coriander, almonds, and a cup or so of cooked pearl barley.
Adapted from Nopi by Yotam Ottolenghi.