Pumping through the pumpkin recipes this week as it is currently super cheap to buy, because it is in season and there are so many fabulous recipes that I am trying out. This little number consisted of roasted pumpkin and corn that had been tossed in souk spice and coconut oil. Then to serve; a smashed mint sauce and spicy, smokey greek yoghurt topped with the caviar or native Australian finger limes.
A really perfect accompaniment to any weekend BBQ, roast or to go with a large side salad. As mentioned here pumpkin is a such a great nutritious dish and when it is in season, it will contain the best nutritional value.
500g Pumpkin, sliced or chopped (keep the pumpkin seeds and roast with recipe)
1 Corn on the cob, sliced into 2cm chunks
1 Tbsp souk spice
1 Tbsp coconut oil
1 Lime or finger lime to serve
For the mint sauce:
1 Cup fresh mint leaves
2 Tbsp olive oil
1 Tbsp apple cider vinegar
1/2 Tsp honey
Pinch of sea salt
For the Chilli yoghurt:
3 Heaped tbsp greek yoghurt
1 Tsp chilli paste
1 Tsp smoked paprika
1 Garlic clove, minced
- Pre-heat oven to 180c. In a large roasting tin, lay out the sliced pumpkin, pumpkin seeds and corn, sprinkle with the coconut oil, followed by the souk spice, sea salt and pepper.
- Whack in the oven for 35 minutes, until pumpkin is browned and caramelised and corn is slightly charred.
- During this time make the mint sauce by grabbing a pestle and mortar, smash the mint leaves until a green paste, add olive oil, vinegar, honey and season with sea salt.
- For the chilli yoghurt; grab a bowl add yoghurt, chilli paste, paprika and garlic, mix well and season to taste with some salt and pepper.
- Leave in tray to cool slightly before drizzling chilli yoghurt and mint sauce on top. Finish with a squeeze of lime or sprinkle of finger lime caviar.