- Cut pumpkin into wedges and toss through a bowl of canola oil, milled pepper and dukkah
- Roast in a 180’C pre heated oven until golden brown
- Half way through cooking turn the wedges if dukkah becomes too dark.
- On a plate arrange as desired with a mix of kale leaves, crumbled feta, cashew pieces and mango chutney. You can finish with a little lemon oil or chilli oil.