A show stopping Roasted Pumpkin
Curry leaves, pomegranate and herbs
We’ll often cook pumpkins like this at the restaurant for weddings and events as it’s a great sharing dish.
Works well for home too…The kids loved it.How to make…
Serves 6/Prep time 15 mins/Cook time 1hour
Recipe
Half a pumpkin
Olive oil, S&P
A pinch of: paprika, cumin, fennel seeds(crushed)
1 tbsp Honey
“The Goods”
6 tbsp yogurt
3 tsp pomegranate
2 tbsp crushed roasted macadamia nuts
2 tbsp raisins
1 lime
1 pinch chili flakes
A handful of Mint, chervil, coriander and parsley
Method
Scoop out the pumpkin seeds.
Season the pumpkin with olive oil, honey and spices.
Roast the pumpkin 185deg for around 1 hour until soft and golden. (For a small pumpkin, obviously more cooking the larger the pumpkin)
Fry 1 clove garlic(sliced) + curry leaves in ghee or macadamia oil till crispy (pop a lid on as it’ll spit a little!)
Top the cooked pumpkin with any or all of “The Goods” for a very tasty feed indeed!
