Start the spelt first - it takes the longest to cook. While it simmers, prep and roast the pumpkin. Once the pumpkin is in the oven, make the hummus and fry the sage. Everything should land on the plate warm at the same time.

Cooking the Spelt

• Wash and rinse the spelt. Drain the water.
• Add the rinsed spelt into a pot with a lid. Add the vegetable stock, cover, and bring to a boil. Reduce the heat and simmer. Cook for about 40-45 minutes covered, until the spelt is al dente. Set aside.
• Before plating, mix in the chopped parsley, and check the seasoning.

Cook the Crown Prince Pumpkin

• Pre heat the oven to 180ºC
• Remove the seeds and cut the pumpkin into four wedges.
• Place the pumpkin onto a baking tray, season with salt, black pepper and coat with olive oil.
• Roast the pumpkin in the oven for 30 minutes. Turn the pumpkin halfway through cooking for even colour both sides.

Black Eyed Pea Hummus

• Drain the water from the tin of black eyed peas, but save 50 ml
• In a food processor add the black eyed peas, garlic, tahini and salt. Blend to a puree.
• Clean the sides of the food processor. Add the juice of half a lemon and some of the saved water from the black eyed peas tin and blend further.
• Check the seasoning. Blend to your desired consistency by adding more water if required.

Fried Sage leaves

• Wash and pat dry the sage leaves. Remove the leaves from the stems.
• Heat the oil in a pan. Add a few leaves in a single layer and fry for about 20-30 seconds until they turn dark green and crispy. Be careful not to fry for too long as they will turn brown. Remove from the oil immediately, transferring them to kitchen paper or paper towel to drain the excess oil.
• Save the cooled oil for garnish.

Assembly

• Add a bed of black-eyed pea hummus to your serving plate and spread evenly.
• Place the roast pumpkin one on the hummus bed.
• Mix the chopped parsley into the spelt. Add the cooked spelt onto the serving dish, to one side.
• Garnish with the fried sage leaves and drizzle over the saved oil from frying the sage.

  Serve immediately.