Roasted Pumpkin

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1.2 kg pumpkin

2 tbsp extra virgin olive oil

2 tsp minced garlic

½ tsp salt

½ tsp black pepper

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Lemon Yoghurt Sauce

185 ml Greek yoghurt (or other plain, unsweetened yoghurt)

1 tsp minced garlic

1 tbsp lemon juice

1 tbsp extra virgin olive oil

¼ tsp salt

¼ tsp black pepper

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Garnishes

2 tbsp pine nuts

2 tbsp parsley, roughly chopped

⅛ tsp sumac

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Create Pumpkin Mix

1. Peel and deseed the pumpkin.

2. Cut the pumpkin into 3 cm cubes.

3. Place pumpkin cubes in a large bowl.

4. Add the minced garlic, olive oil, salt, and pepper.

5. Toss the pumpkin until evenly coated to create pumpkin mix.

6. If preparing in advance, cover and refrigerate until ready to cook.

Create Lemon Yoghurt Sauce

7. Finely mince garlic clove for the yoghurt sauce.

8. In a bowl, combine yoghurt, lemon juice, olive oil, minced garlic, salt, and pepper.

9. Stir well.

10. Cover and refrigerate for at least 10 minutes, or, if preparing in advance, cover and refrigerate until ready to cook.

Create Garnish Mix

11. Preheat frying pan without oil over medium-high heat.

12. Add pine nuts and stir frequently

13. Toast until lightly browned and fragrant.

14. Remove from pan immediately and let cool.

15. Chop the parsley.

16. Combine into garnish mix.

17. If preparing in advance, store in container and refrigerate until ready to cook.

Cook

18. Preheat the oven to 220°C (200°C fan).

19. Line a baking tray with baking paper.

20. Spread the pumpkin mix on the tray in a single layer.

21. Roast for 20 minutes. Set a timer.

22. After 20 minutes, turn the pumpkin mix pieces over.

23. Roast for another 7 to 10 minutes. Set a timer. Check for golden colour and firmness, be careful to not allow them to go mushy. Continue immediately to serving when done.

Serve

24. Transfer the roasted pumpkin mix to a serving plate or shallow bowl.

25. Drizzle the lemon yoghurt sauce over the pumpkin.

26. Add a small drizzle of olive oil (optional).

27. Sprinkle with garnish mix and sumac.

28. Serve warm.