FOR THE RAS EL HANOUT AND BROWN SUGAR ROASTED PUMPKIN:
750gpumpkinI use Kent because it is the lower FODMAP variety
2tablespoonsvegetable oil
1tablespoonras el hanout
1tablespoonbrown sugar
1teaspoonsea salt
Pepperto taste
TO SERVE:
1handful of mint
1/2cupish plain coconut yoghurt (to your taste)
Preserved lemon herb sauceyou will likely have some leftover, here and here are some other uses
2-3blood orangespeeled (is this the right terminology for oranges?) and chopped as you fancy
Optional: a handful of toasted almonds
Optional: a squeeze of lemon or lime juice
Instructions
METHOD FOR THE RAS EL HANOUT AND BROWN SUGAR ROASTED PUMPKIN:
Preheat the oven to 180 degrees Celsius.
Mix together the spices and oil for the pumpkin in a large bowl. Use your hands to rub the mixture evenly into the pumpkin pieces. Set aside.
Once the oven is ready, line a baking tray with paper (to save any leftover crystallised sugar n spice mix) and lay the pumpkin on the tray. Use a pastry brush to brush the remaining spice oil evenly across the pumpkins.
Cook the pumpkin anywhere from 30 minutes to an hour - this depends largely on how thick and chunky you like it. I personally like mine quite thick and chunky.
To serve, assemble the pumpkin on your platter, and arrange the remaining ingredients around it. Serve while warm.