SPICED PUMPKIN WITH YOGHURT AND PEPITAS
INGREDIENTS (SERVES 4)
4 pumpkin wedges, 3 1/2 cm thick
canola oil, drizzle
smoked paprika, for seasoning
ground cumin, for seasoning
salt, for seasoning
pepper, for seasoning
small bowl of pepitas
1 heaped tbs natural or greek yoghurt
1 tsp ground coriander
1 tsp ground cumin
pinch of salt
pepper, few grinds
Preheat oven to 180 degrees.
On a lined baking tray, place the pumpkin wedges on top and coat them with oil. Sprinkle both sides of the pumpkin with paprika, cumin, salt and pepper then in the oven for 45 minutes to an hour depending on the oven, thickness and type of pumpkin being used.
While the pumpkin is roasting, place the pepita's and a pinch of salt into a dry fry pan on medium heat for 3-5 minutes or until slightly brown in colour.
To make the spiced yoghurt, in a mixing bowl add the yoghurt, coriander, cumin, salt and pepper and a squeeze of half a lemon, mix together and taste. Add more lemon and spices if necessary.
Once the pumpkin is finished in the oven serve with the yoghurt, a sprinkle of the toasted pepita's and it is ready to eat.