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Ingredient
Pumpkin chilli
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Ingredient
Food ration :
3-4 servingsCooking time :
50 min
40 ml
extra virgin olive oil
2 tablespoons
lemon juice
1 tablespoon
chopped fresh rosemary
1/3 cup (65 g)
pumpkin seeds (pepitas), toasted
1/3 cup (80 ml)
extra virgin olive oil, extra
1 tablespoon
finely chopped shallot
1 tablespoon
finely grated lemon zest
Cooking instructions
* Step 1
Place a sturdy baking tray on the centre rack of the oven and preheat the oven to 250°C.
* Step 2
In a large bowl, toss the pumpkin, 30ml of the oil, lemon juice and rosemary. Season with salt.
* Step 3
Remove the baking tray from the oven and arrange pumpkin in an even layer over the hot tray. Roast the pumpkin, turning occasionally, for 25 mins. Add the chilli and cook for a further 10 mins or until the pumpkin is caramelised and tender. Transfer to a platter.
* Step 4
Meanwhile, in a small bowl, mix the pumpkin seeds, shallot, lemon zest, and remaining 1/3 cup (80ml) oil. Drizzle over the roasted pumpkin and serve.
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