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.