Recipe brought to you by BakeClub's Anneka Manning & Neff
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 2 teaspoons brown sugar
- ½ teaspoon dried chilli flakes
- Sea salt flakes and freshly ground black peper, to taste
- 1kg wedge Jap pumpkin, unpeeled, deseeded and cut into 1cm thick wedges
- ½ cup coriander leaves
- ½ cup flat-leaf parsley leaves
- 40g (¼ cup) pumpkin seeds (pepitas), toasted
Yoghurt Dressing
- 130g (1⁄2 cup) Greek-style natural yoghurt
- 1 teaspoon lemon juice, or to taste
- 1 teaspoon honey, or to taste
- Salt, to taste
Serves: 4-6
Preparation time: 25 minutes
Baking time: 25-30 minutes
Method
1. Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with non-stick baking paper.
2. Combine the olive oil, pomegranate molasses, brown sugar and chilli flakes in a small bowl. Season well with salt. Place the pumpkin wedges in a large bowl, drizzle over the oil mixture and toss to coat the pumpkin. Arrange the pumpkin on the lined oven trays in a single layer. Drizzle the pumpkin with any remaining oil mixture in the bowl. Roast in preheated oven for 25-30 minutes, turning the wedges and switching the trays halfway through roasting, until tender and lightly golden.
3. Meanwhile to make the Yoghurt Dressing, combine the yoghurt, lemon juice and honey. Taste and season with more lemon juice and/or honey and salt.
4. To serve, arrange the warm or room temperature pumpkin wedges on a serving platter or wide shallow salad bowl. Season with pepper, drizzle with the yoghurt dressing, and sprinkle with the herbs and pumpkin seeds.
