½ Kent pumpkin, unpeeled, deseeded, cut into 8 wedges
100 ml extra virgin olive oil
2 tsp ground cinnamon
Sea-salt flakes and ground black pepper, to season
1 cup plain yoghurt
Juice of ½ lemon
4 tbsp pine nuts, toasted
6 sprigs coriander
1 small red chilli, thinly sliced
1 lemon cut into wedges to serve
- Preheat oven to 200°C. Put pumpkin, oil and ground cinnamon in a large bowl. Season and toss to coat. Transfer to an oven tray, then roast for 25-30 minutes or until golden and tender.
- Arrange pumpkin on a serving platter and drizzle with yoghurt and lemon juice. Top with pine nuts, coriander and chilli. Serve with lemon cheeks.