Dukkah spiced pumpkin with a herby coconut dressing.
Serves 4 as a side or add some protein of your choice and make it a full meal!
Ingredients
1kg pumpkin- skin on
2 tablespoons dukkah
1 can chickpeas – drained
2 tablespoons honey
Dressing:
1 cup @raglanfoodco Natural Greek style yoghurt
¼ cup lemon juice
2 tablespoons extra virgin olive oil
1 teaspoon dried dill
1 garlic cloves - minced
½ cup each fresh mint & basil – finely chopped
120g rocket
1/2 cup of mint
¼ cup toasted pumpkin seeds
½ a red chili thinly sliced
Instructions
Preheat the oven to 220 fan bake.
Place the chopped pumpkin onto a lined baking tray, drizzle with oil then sprinkle over the dukkah. Season well. Roast on the top shelf of the oven for 35 -40 minutes, or until cooked.
Place the drained chickpeas on a second tray, drizzle with olive oil and season with salt and pepper. Bake them on the lower shelf for about 20-25 minutes or until crispy.
Mix the dressing ingredients together. Season to taste and set aside.
When there is five minutes of cooking time left on the pumpkin, take the tray out, drizzle the honey over the top, and then place it back into the oven for five minutes.
Smear half the dressing onto a platter. Scatter half the rocket and mint leaves over the top and then place the cooked pumpkin and chickpeas on top. Layer the remaining ingredients then drizzle the rest of the dressing on top or place in a serving ramekin and everyone can help themselves.
