Roast pumpkin Salad
A great way to use up all of those pumpkins in your garden! Packed full of Middle Eastern Flavours, this pumpkin Salad is a real beauty.
1/2 jap pumpkin, unpeeled, seeded and cut into 8 slices
100 ml olive oil
2 tsp ground cinnamon
sea salt and freshly ground black pepper
1 cup plain yoghurt
1/2 lemon, juiced
4 tbsp pine nuts
1 small red chilli, very finely sliced
6 sprigs coriander, leaves only
1. Preheat oven to 200 degrees. Place the pumpkin, cinnamon and olive oil in a bowl, season with salt and black pepper and toss to combine. Transfer to a baking tray and bake for about 30-40 minutes or until golden and cooked.
2. Arrange pumpkin of a serving platter and drizzle with yoghurt. Pour on the lemon juice and scatter with pine nuts, chilli and coriander leaves over the top.
3. This is best served at room temperature.