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CINNAMON CHILLI ROASTED PUMPKIN WITH HONEY LEMON BUTTER DRESSING, ZUCCHINI HUMMUS, MINT, TOASTED PINE NUTS AND POMEGRANATE

Gluten free, FODMAP friendly, Vegetarian, Vegan adaptable
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • INGREDIENTS

FOR THE PUMPKIN:

  • 500 g Japanese or Kent pumpkin
  • 2 teaspoons ground cinnamon
  • 1 teaspoon gluten free cornflour
  • 1 teaspoon fine salt I used table salt
  • Chilli flakes or harissa paste to taste
  • 1 teaspoon brown sugar

FOR THE ZUCCHINI HUMMUS

  • 1-2 medium zucchini peeled (about 150g after peeling)
  • 3 tablespoons tahini
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons ground cumin
  • 1 teaspoon cumin seeds
  • 1 piece of preserved lemon 25-50g
  • Sea salt flakes to taste
  • Chilli optional

FOR THE MINT AND PINE NUT PRESERVED LEMON SAUCE

  • 1/2 large bunch of mint
  • 2 tbsp fresh lemon juice
  • 25g preserved lemon
  • 1/3 cup (40g) raw pine nuts

TO FINISH:

  • 100 g pomegranate arils or as many as you like if you don’t have an issue with pomegranate
  • 1 bunch of mint
  • 1/4 cup freshly toasted pine nuts or more or less, if you like
  • Sea salt flakes and freshly cracked pepper to taste
  • 50 g goats cheese optional

Instructions
 

TO MAKE THE CINNAMON CHILLI PUMPKIN:

  • Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit. Line a large baking tray with baking paper.
  • 2 Peel and slice the pumpkin into 2-ish centimetre width slices. You can actually slice however thickly you like, but the cooking time will depend on how thin or thick you cut the slices.
  • In a large mixing bowl, whisk together the cinnamon, salt, cornflour, sugar and oil until a paste forms. Use your hands to massage the paste evenly into each of the pumpkin slices, and then lay them evenly on the lined baking tray, leaving space between each piece (this makes them as crispy as possible.)
  • Cook the pumpkin for 40 minutes. I like to check once at the halfway point to make sure everything is going according to plan. I also like to finish the pumpkin with the grill for a couple of minutes to crisp it up. Either way, while the pumpkin is cooking, let’s get onto the sauces.

TO MAKE THE FODMAP FRIENDLY HUMMUS

  • Place all ingredients in a food processor that handles small amounts well. I use the smallest cup of my Nutribullet. Blend until a smooth hummus consistency forms. If it’s runny, add a teaspoon of psyllium husk and leave for 5-10 minutes, before assessing again.

TO MAKE THE HONEY LEMON BUTTER SAUCE

  • Melt the butter down before adding the fresh lemon juice and honey. Stir well and adjust for sweeteness. Allow to cook for 5-10 minutes over a low heat – the sauce will bubble and thicken, and eventually becomes a pourable consistency. Once it does, remove it from the heat. If it solidifies once it has cooled, you can always lightly heat it again.

TO ASSEMBLE:

  • Layer the hummus on the base of the serving plate. Follow this with the pumpkin slices, pine nuts, goats cheese, mint and additional seasoning (including chilli flakes.) Just before serving, drizzle the honey butter sauce over the top.
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