INGREDIENTS
o approx 675 g pumpkin
o 2 tbs extra-virgin olive oil
o 1 tbs shopped fresh coriander
o Salt and freshly ground black pepper to taste
o 2-3 chopped spring onions
o 2 cloves of freshly chopped garlic
METHOD
Preheat the oven to 425F/225C.
Using a large cleaver or a heavy knife, cut the pumpkin in half. Using a strong metal spoon, scrape out the seeds and any stringy stuff and discard. Roast for 20 minutes. Using a metal spatula, turn the pumpkin and roast until the pumpkin has caramelized around the edges and is tender when pierced through the thickest part with a skewer or thin knife, about an additional 15 minutes. Peel off the pumpkin from the skin and cut into cubes 2-3 cm size. Transfer to a serving bowl. Sprinkle with the remaining ingredients and toss gently to coat. Serve as a warm side dish with meat and green salad or as a cold salad on it’s own for a light meal.
NOTES
Pumpkin is excellent for diabetics and has less carbohydrates than potato.
For Mediterranean style exchange coriander for freshly chopped Italian parsley.