Heirloom Pumpkin & Saffron Stew with Barley, Green Harissa & Haloumi (Slow Cooker)
Feel free to use a quality shop-bought green harissa, but I have included a recipe for those who feel inclined to make it themselves. This is a very simple braise, and one that warrants the extras – I love to serve it with a mound of black barley, the harissa and a big door-stop wedge of squeaky grilled haloumi.
Ingredients 22
1⁄2 tsp rosewater
Pinch saffron threads
60 ml rapeseed oil
3 shallots, chopped
1 tsp cumin seeds, toasted, roughly ground
1 tsp coriander seeds, toasted, roughly ground
1 tsp ground cardamom
salt, to season
black pepper, freshly ground, to season
800 ‒ 1000 g butternut pumpkin, peeled, cut into chunks
375 ml vegetable stock, or enough to cover
1⁄4 preserved lemon, finely chopped
Green Harissa
2 tbsp cumin seeds, toasted, roughly ground
1 tbsp coriander seeds, toasted, roughly ground
1⁄2 tbsp black peppercorns, roughly ground
1 tsp ground cinnamon
7 cloves garlic, chopped
1 bunch coriander (cilantro), thoroughly washed, chopped
Handful mint leaves
80 ml olive oil, plus extra if needed
1 tsp salt flakes
To Serve
440 g black barley, cooked
8 slices haloumi, grilled
coriander leaves, to serve
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Method 4
To make the harissa, add the toasted , toasted , , , , , , , and to a food processor and blitz to combine. If it seems too thick, add a little more olive oil, 1 teaspoon at a time. Pour into a sterilised glass jar (see my tips below) and cover with a film of oil before sealing. Pop in the fridge until ready to use. It will keep for up to 2 weeks.
In a small bowl, combine the and , then set aside while you prepare the remaining ingredients.
Set your slow cooker to the sauté function. Add the and, once hot, add the and cook for about 5 minutes, or until soft and caramelised. Stir in the toasted , toasted , , a good pinch of salt and a good grinding of pepper. Continue to cook for another 1–2 minutes. Add the and , followed by the pieces. Pour over the , add the , and turn the heat to low. Cover and cook for 1–2 hours.
Serve scooped over and topped with the green harissa, grilled and coriander.
Katrina Meynink's tips
To sterilise glass jars, simply wash them and their lids in hot, soapy water. Place the jars on a tray in a low oven and put the lids on a clean cloth or tea towel (dish towel) and leave to dry completely.
