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Moroccan spiced pumpkin wedges with yoghurt
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Spiced pumpkin wedges with roasted capsicum and tangy yogurt dressing.
Ingredients:
  • 800g kent (jap) pumpkin
  • 2.50 gm ground cumin
  • 1 tsp ground coriander
  • 2.50 gm ground cinnamon
  • 1.25 gm ground ginger
  • 1 red capsicum, quartered, seeded sides pumpkin
  • 125.00 ml Greek Style Yoghurt
  • 1 tsp harissa
  • 62.50 ml fresh coriander leaves
Instructions:
  • Start by preheating your oven to 200C/180C fan-forced and line a large baking tray with baking paper. Remove and discard the seeds from the pumpkin, then cut it into 4cm thick wedges. In a large bowl, mix together oil, cumin, ground coriander, cinnamon, and ginger, seasoning with salt and pepper. Add the pumpkin and capsicum to the bowl, and toss and rub them in the flavorful mix until they are well coated.
  • Spread out the pumpkin and capsicum evenly on a baking tray. Roast them for 25 minutes or until the capsicum skin is charred. Place the capsicum in a sealed bag and let it sit for 10 minutes. Flip the pumpkin over and continue roasting for another 10 minutes until tender.
  • Mix yoghurt and harissa in a small bowl.
  • Peel and discard the skin from the capsicum, then slice it into thick strips. Arrange the pumpkin on a platter and top it with the capsicum and fresh coriander leaves. Serve alongside a dollop of yogurt.

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