Spiced Roast Pumpkin Wedges

  • 500g pumpkin or squash
  • 3 tbsp dukkah or similar spice & seed mix
  • 2 tbsp canola oil
  • 1 tsp milled black pepper
  • 4 tbsp Prep Kitchen Mango Chutney
  • 60g feta
  • 40g roasted cashew pieces
  • 1/4 cup kale leaves
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Description

  1. Cut pumpkin into wedges and toss through a bowl of canola oil, milled pepper and dukkah
  2. Roast in a 180’C pre heated oven until golden brown
  3. Half way through cooking turn the wedges if dukkah becomes too dark.
  4. 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.

 

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