Roast Pumpkin with Coriander Sauce and Yogurt-Serves 3 - 4
|
|
My latest obsession has been to make vegetables the star of our meals at home. This sweet roast pumpkin with creamy Greek yogurt, and sweet and spicy mint chutney works beautifully both as a side dish and even as a main served with some toasty sourdough. Add a light drizzle of sriracha for a an extra kick and toasted pine-nuts for crunch - enjoy the recipe!
Ingredients for Roast Pumpkin with Coriander Sauce and Yogurt1.4kg ripe pumpkin, cut into wedges
sea-salt freshly cracked pepper 1/2 teaspoon ground cinnamon drizzle of Papa’s Grove extra-virgin olive oil 40g coriander leaves and stems juice of half lemon 1 garlic clove, chopped 1/4 teaspoon salt 1-2 teaspoons honey 2-3 tablespoons Papa’s Grove extra virgin olive oil or water 1 cup greek yogurt, whisked Sriracha, to taste 2 tablespoons toasted pinenuts Sourdough bread, to serve - optional |
Recipe |
|
For more delicious recipes, check out our upcoming hands-on cooking classes in Downtown Singapore.
Click here for more details.
Click here for more details.