Thai roast pumpkin salad

The humble pumpkin is all jazzed up with simple Thai flavours in this deliciously easy one tray side dish.

Ingredients

  • 1/2 large pumpkin, cut into slices

  • 1/4 C coriander chopped, including stalks

  • 3 gloves of garlic, crushed

  • 2cm piece of ginger, peeled and grated

  • 1 tsp coconut sugar

  • 1/2 - 1 tsp chilli, freshly diced, paste/flakes or powdered, your choice

  • Juice of one lemon (don’t squeeze it out completely and cut it into segments for garnish)

  • 3 Tbsp olive oil

  • 1 Tbsp sweet chilli sauce

  • 1 tsp salt

  • 1 Tbsp sesame seeds

  • 1 C thick unsweetened Greek yoghurt

Directions

Cut the pumpkin into slices. Arrange on a lined roasting tray.

To make the Thai coating add the remaining ingredients to a small mixing bowl, apart from the sesame seeds and yoghurt. Mix until well combined. Use clean hands to coat the pumpkin with the marinade.

Roast at 180C for 20mins or until soft and starting to brown. Remove from the oven and add dollops of yoghurt, fresh coriander and the lemon slices.

Serve immediately and enjoy!

Hint - This Thai coating could also be used on chicken, prawns and fish. Also, coriander is super easy to grow in your garden (or in a pot) with ease in spring and autumn.

Yum! Sarah X

DinnerSarah Martelli