Spice roasted pumpkin salad
| Recipe By: | Prue Leith Chefs Academy |
| Serves: | 4 |
Ingredients
- 3 garlic cloves, crushed with the flat side of the knife blade
- 150 ml fat free yoghurt
- 1/2 large chilli, finely sliced in rings
- 1 1/2 tbsp sesame seeds, toasted
- 10 sprigs coriander leaves
- large pinch salt
- 1/2 tsp allspice
- 1/2 tsp cinnamon
- 4 cardamom pods
- 4 tbsp olive oil
- 1 kg pumpkin or butternut, chopped in large blocks
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Cooking Instructions
- Preheat the oven to 200°C.
- In a mortar and pestle crush the cardamom pods to release their seeds and discard the pods. Crush the seeds fine and add the cinnamon, salt, allspice and olive oil.
- Brush the pumpkin pieces with the spice mix, then place on a tray and cover with foil.
- Bake for about 20-30 minutes or until it starts to soften, then remove the foil and add the garlic. Cook until soft and the edges start to caramelise slightly.
- Remove from the oven and leave at room temperature.
- To plate arrange the pumpkin pieces on a large platter. Place the red chili slices on top, then the coriander sprigs (remove stalks) and sesame seeds.
- Place dollops of yoghurt in-between as dressing.
- Serve at room temperature.
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