recipe by sarah glover • photography by luisa brimble
1 x 3 kg pumpkin (I used lumina, but any good cooking pumpkin is fine)
100 g tahini
100 ml grapeseed oil
juice of 1 lemon
handful of crushed pecans or sesame seeds
handful of fresh herbs (I used sage and basil flower)
salt and freshly ground black pepper
1. Light your fire and let it burn down until you obtain a medium heat. Place the whole pumpkin in the coals, cover with coals and cook for about 3 hours (it should take about 1 hour for each kilogram of pumpkin). Turn it around with a shovel as needed.
2. While the pumpkin is cooking, make the dressing. In small bowl, whisk together the tahini, grapeseed oil and lemon juice. (If you are making this at home, you could also whizz this together in a blender.) Set aside.
3. When the pumpkin is cooked, smash it with your shovel over a log or a board to reveal the bright orange flesh beneath the char. Dress with the tahini dressing and sprinkle with the crushed pecans or sesame seeds and herbs, then season to taste with salt and pepper. Of course you can cut the pumpkin with a knife, but this is not nearly as theatrical.
Notes: You can also cook the pumpkin in the oven. Preheat the oven to 200C. Score the pumpkin with a knife to let any trapped air out while it is cooking. Place the whole pumpkin in the oven and cook for about 3 hours (depending on its size).
Instead of tahini dressing, why not crumble goat's cheese over the smashed pumpkin? It tastes just as amazing.