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 Yogurt

1.4kg 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
  1. Start with a good portion of sweet pumpkin (1.4kg), cut into wedges, rub all over with sea-salt, pepper, cinnamon and extra-virgin olive oil. Roast at 200ºC (fan) for 45 minutes until golden brown and cooked through. 
  2. To made coriander sauce, simply blitz together 40g coriander leaves and stems, juice of half a lemon, 1 garlic clove, a good pinch of salt, 1-2 teaspoons honey, with 2-3 tablespoons EVOO or water. 
  3. To serve, lay roast pumpkin on a large platter, drizzle 1 cup whisked yogurt, some coriander chutney and Sriracha to taste. Garnish with toasted pinenuts and serve as a main with some crusty sourdough.
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