Roast Pumpkin with Lime & Yoghurt

Ingredients

1 large Kent or Jap pumpkin
2 limes plus juice of 1 lime
5 tbs olive oil
sea salt flakes
2 tbs cardamom pods
1 tbs cumin seeds
1 tbs coriander seeds
150g Greek yoghurt
2 tbs tahini
1 red chilli, thinly sliced
handful of coriander leaves

Method

• Preheat oven to 210c
• Cut off top and bottom of limes and stand on a board. Following the curve of the lime, remove skin and pith
• Segment the limes cutting alongside the membrane to create skinless segments
• Put in a bowl with 1-2 tbs of olive oil and 2 pinches of sea salt flakes. Stir
• Put cardamom pods in a mortar and bash to release seeds – remove pods
• Add cumin and coriander seeds and grind to a coarse powder
• Slice Pumpkin into 1cm thick slices, brush on both sides with olive oil, place on a baking tray lined with baking paper and sprinkle with the spice mix and sea salt flakes
• Place in oven for 15 minutes or until knife pierces easily. Cool
• To make dressing, whisk yoghurt, tahini, lime juice, 2-3 tbs water and a pinch of salt to achieve pouring consistency
• To serve, arrange Pumpkin on a platter, drizzle with yoghurt dressing and scatter with lime segments, thinly sliced chilli and coriander leaves