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Pumpkin moghrabieh
herb
Salad
This marvellous salad was missed in the content transfer from Galaxy Guides. A favourite with almost everyone, it is great with any kind of protein, but equally makes an excellent stand-alone vegetarian entrée.
Whilst it does keep quite well for a couple of days, longer the pasta balls, the mograbieh, will start to soften and the herbs blacken. Ideally, to prepare in advance, keep the moghrabieh and herbs separate and mix the salad together just before serving. This means your salad will look its best, but also leftovers will still be good for a couple of days.
Moghrabieh can be found in most Middle Eastern produce shops, but the brands vary vastly in quality and cooking times. If you cannot find the Cortas brand of moghrabieh, cook a small amount of the brand you find to get the timing right. It should still be quite firm with a pinhead dot of uncooked pasta in the middle. Chances are, if the shop only has a single brand, the shop assistant will be able to help you.
FIRST PUBLISHED 2008 galaxy guides – transferred and updated AO 21 APRIL 2025
you will need
makes approximately 2 litres
half medium Queensland Blue or one medium butternut peeled, seeded and diced
500g moghrabieh (Middle Eastern ball pasta), cooked for 12 minutes in boiling salted water with a little olive oil and refreshed under running cold
100g pine nuts, fried in ghee until they are golden and drained on paper towel
100g currants, moistened with a splash of water
2 medium red onions, finely chopped
3 pickled lemons finely julienned rind
1 bunch dill, leafed and chopped
1 bunch continental parsley, leafed and chopped
1 bunch coriander (or mint or both) cleaned chopped
2 lemons grated rind and strained juice
EV olive oil, approximately 1:1 to lemon juice
sea salt
white pepper freshly ground
i have seen more chefs cut themselves wrangling a queensland blue pumpkin than just about anything else. a heavy duty sharp knife and stabilising the pumpkin on a wet cloth can be very helpful.
quite a bit of work
preheat oven to 180°C
Roll the pumpkin through EV olive oil season with sea salt and pepper and baked on silicone sheets or baking paper until lightly caramelised and cooked.
Mix everything together and adjust seasonings to taste.
If you are putting leftovers into the fridge contact cover the salad to prevent the herbs from oxidising.
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