ROAST BUSHFIRE PUMPKIN WITH CHILLI
These pumpkins have a vibrant orange skin with orange silky flesh. They are great grilled, baked, roasted or mashed and are fantastic used for fillings and pies. (available at Te Maheno stall)
Serves 4-8 as main or side
1 bushfire pumpkin (1kg), cut into 8 wedges
1 red chilli
1 fresh nutmeg
Extra virgin olive oil
Sea salt flakes and freshly ground black pepper
Handful fresh sage, marjoram, coriander, or flat leaf parsley, roughly chopped
Method
Preheat your oven to 200C
Place the pumpkin wedges on to a baking tray and drizzle with oil on both sides. Sprinkle with salt, pepper and grated nutmeg add sage or marjoram leaves (if using) roast for 8 minutes and turn over pumpkin and continue cooking until tender.
Make a quick dressing by adding 2 Tbsp balsamic vinegar with 6 Tbsp extra virgin olive oil, sprinkle of salt and pepper and mix to combine
Remove from oven and drizzle over the dressing, sprinkle over the chilli if using and coriander or parsley.
Serve. If wanting to eat as a main course, serve it with a handful of peppery rocket leaves and perhaps a drizzle of yoghurt mixed with a little tahini or herbs!
Serves 4-8 as main or side
1 bushfire pumpkin (1kg), cut into 8 wedges
1 red chilli
1 fresh nutmeg
Extra virgin olive oil
Sea salt flakes and freshly ground black pepper
Handful fresh sage, marjoram, coriander, or flat leaf parsley, roughly chopped
Method
Preheat your oven to 200C
Place the pumpkin wedges on to a baking tray and drizzle with oil on both sides. Sprinkle with salt, pepper and grated nutmeg add sage or marjoram leaves (if using) roast for 8 minutes and turn over pumpkin and continue cooking until tender.
Make a quick dressing by adding 2 Tbsp balsamic vinegar with 6 Tbsp extra virgin olive oil, sprinkle of salt and pepper and mix to combine
Remove from oven and drizzle over the dressing, sprinkle over the chilli if using and coriander or parsley.
Serve. If wanting to eat as a main course, serve it with a handful of peppery rocket leaves and perhaps a drizzle of yoghurt mixed with a little tahini or herbs!
Alison Lambert
