Roasted Pumpkin w/ Chilli Yoghurt & Sautéed Shallot Tops

Roasted Pumpkin w/ Chilli Yoghurt & Sautéed Shallot Tops

Serves 4 as a side

Ingredients

1 kg pumpkin (peel left on) cut into slices about 3cm thick

3 Tbsp olive oil

1/2 tsp salt

1 lemon, cut into wedges (to serve)

1 cup cold greek yoghurt (to serve)

A handful of fresh coriander (optional - to serve)

For the sautéed shallot tops

1 bunch shallot tops (200g), roughly chopped*

1/3 cup olive oil

3 chillies, finely diced

2 garlic cloves, finely diced

1 tsp cumin seeds

1 tsp coriander seeds

1/2 tsp cayenne pepper

1 tsp dashi stock

pinch of salt

Method

Toss the sliced pumpkin in the olive oil and salt and place in the oven to roast at 200˚C for 60-80 minutes (it’s done when it’s soft all the way through and has started to brown and caramelise on the outside).

Once the pumpkin is done you can turn off the oven and leave the pumpkin in there to stay warm while you cook the shallot tops.

Put all the ingredients for the shallot tops in a medium saucepan and cook on moderate heat until the shallot tops are very soft and the spices are fragrant (about 5-10 minutes). Remove the shallot tops (leaving the other ingredients in the oil) and pop on a plate.

Spread a serving dish with the greek yoghurt, drizzle over the oil and spices that the shallot tops were cooked in, lay the roast pumpkin on top of the yoghurt, top with the shallot tops and serve with a few wedges of lemon and some fresh coriander.

*Note: If you can’t find shallot tops you can use spring onions instead - remove the roots and roughly chop the rest of the spring onion (both the green and white parts).