This recipe combines traditional Slovak pea porridge with seasonal slices of grilled Hokkaido pumpkin in a mildly spicy soy sauce marinade and refreshing homemade pesto. It's a great filling meal, and it's packed with plant-based protein and nutrients from local ingredients.
Ingredients (4 servings)
For the pea porridge:
- 200 g dried peas
- 1 small onion
- 1 clove of garlic
- 1 bay leaf
- 1 tbsp rapeseed oil
- salt and black pepper to taste
- cooking water
For the grilled Hokkaido pumpkin fillets:
- 1 smaller Hokkaido pumpkin
- 4 tbsp soy sauce
- 2 tbsp rapeseed oil
- 1 tsp ground smoked paprika
- a pinch of black pepper
For the homemade pesto:
- 1 bunch of parsley
- 50 g sunflower seeds
- 50 ml rapeseed oil
- 1 clove of garlic
- salt and black pepper to taste
Procedure
- Preparing pea porridge:
- Rinse the peas and let them soak in water for at least 2 hours.
- Heat the oil in a saucepan, add the finely chopped onion and garlic and gently fry until golden brown.
- Add the peas, bay leaf and water to cover the peas. Bring to a boil and simmer over low heat until the peas are tender.
- Once cooked, remove the bay leaf, blend the peas until smooth, and season with salt and black pepper to taste.
- Preparing the marinade and grilling the Hokkaido pumpkin:
- Clean the pumpkin, remove the seeds and cut it into thin slices (about 1 cm thick).
- In a small bowl, mix together the soy sauce, oil, smoked paprika, and black pepper. Gently rub the pumpkin slices with this marinade.
- Heat a grill pan or grill and grill the pumpkin slices on each side until soft and lightly browned.
- Preparing homemade pesto:
- In a blender or food processor, blend the parsley, sunflower seeds, garlic, and oil until a smooth paste forms. Season with salt and pepper to taste.
- Serving:
- Pour the pea puree onto a plate, top with homemade pesto, and add slices of grilled Hokkaido pumpkin.
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Slovenčina