Butternut squash with harissa and lamb

For some reason I was convinced that I didn't really like pumpkin. Not sure why... I probably had some badly prepared pumpkin years ago.

It looks so jummy though, so I thought... Let's give it a go!

This spicy harissa pumpkin with ground lamb is a-ma-zing. I skipped carbs today and this is enough for 2+

If you add couscous or rice, this could actually feed 4 people.

Ingredients:

• 1 butternut squash• 2 tbsp spicy harissa • 5 garlic cloves • salt and pepper • olive oil • yoghurt • 1 extra tsp harissa • mint • pomegranate seeds • 250 gram ground lamb • 1 tsp cumin seeds • 1 tsp coriander seeds • ½ tsp black pepper • ½ tsp salt • 1 tsp dried mint leaves • 1 tsp dried oregano • burrata • lime •

1. Pre-heat your oven at 200°C and clean and de-seed your pumpkin. Cut it into chunks and set aside.

2. Mix the 2 tbsp of harissa with 3 minced garlic cloves, salt and pepper and 3 tbsp olive oil. Throw in the pumpkin and cover them in the harissa mixture. Put them on a baking tray on some parchment paper. Grill in the oven for 35 minutes.

3. Heat up the cumin, coriander seeds and black pepper in a dry pan until they starts to smell nice and start to brown. Take off the heat and pound in a mortar with the salt, dries mint and oregano.

4. Heat up some oil and fry the lamb with the garlic. Once the lamb is nice and starts to caramelize, add the dry Spice mixture.

5. Mix some tablespoons of yoghurt with a tsp of the harissa. Finely chop the fresh mint leaves for garnish.

6. Plate everything. Start with the pumpkin and lamb and add dollops of the yogurt. Add the pomegranate seeds, mint and the burrata on top. Garnish with lime and dive in!

Enjoy!