Pumpkin and onions with harissa

• 1 kg of pumpkin (we usually use jap) peeled and cut into pieces
• 2 red onions, cut into quarters
• 6 shallots
• 1/2 bunch of spring onions
• harissa spice mix
• pomegranite molasses*
• olive oil
• lemon juice
• salt and pepper

In a large baking tray add the pumpkin, oinons and shallots. Season well with salt and pepper and coat with olive oil. Bake at 200 degrees for 20 minutes. After 20 minutes toss and add the spring oinons, bake for a further 20 minutes or until cooked (should only take 40 minutes). Coat with harissa dressing and serve.

We usually serve this on a bed on cous cous with a bit of baby spinach which is quite good!

Harissa dressing - Mix harissa spice mix (just buy a harrissa spice mix from the supermarket)

2 Tbsp Harrisa spice mix
apx 2 Tbsp olive oil
lemon juice to taste
1 Tbsp Grenadine (pomengranite) molasses (hard to get - you could possibly substitute honey or brown sugar)

Method:
combine spice mix & molasses
gradually add olive oil while continually mixing.
add lemon juice to taste.



*Note that pomegranite molasses can be hard to find, you can't get it from the supermarket. You need to look in deli's and specialty food stores. I think we got ours from the specialty store at the belconnen markets from memory. A few delis do have it though. It pops up in quite a few recipes!