Spiced Sardine and Sweet Pumpkin Semolina with Orange-Cilantro Dressing

A vibrant dish combining the rich flavors of spiced sardines and sweet pumpkin served over fluffy semolina, enhanced by a zesty Valencia orange and cilantro dressing with a warm hint of cumin.

Steps

1. Heat olive oil in a skillet over medium heat. Add diced sweet pumpkin and sauté for 8-10 minutes until tender. 2. Add cumin powder to the pumpkin and stir well, cooking for another 1-2 minutes. 3. Meanwhile, cook the semolina: bring 100ml water to a boil, add a pinch of salt, then slowly whisk in semolina. Reduce heat and cook for 5 minutes, stirring frequently until fluffy. 4. If using fresh sardine, clean and pan-fry it with a pinch of salt and pepper for 3-4 minutes per side. If canned, drain and set aside. 5. In a small bowl, mix Valencia orange juice, orange zest, chopped cilantro, salt, and pepper to form a bright dressing. 6. To serve, plate the semolina, top with the spiced pumpkin and sardine. Drizzle the orange-cilantro dressing over the dish. 7. Garnish with extra cilantro if desired and serve warm.

1 medium sardine (fresh or canned) 100g sweet pumpkin, peeled and diced 50g semolina (smida) 1 tbsp olive oil (zit zitoun) 1/4 tsp cumin (kamoun) powder 1 small Valencia orange (juice and zest separated) 1 tbsp fresh coriander/cilantro (kosbor), chopped Salt and pepper to taste 100ml water