Preserved lemon roasted pumpkin with Greek yoghurt and chilli
Monash have recently (as of November 2024) lowered the threshold for Japanese/Kent pumpkin. It is low FODMAP in 75g serves and up to 161g serves per person. In 162g serves, it contains moderate amounts of fructans. It is still the pumpkin variety that you can eat most of on the low FODMAP diet. Another thing to keep in mind is that you don't need to change anything if you have been eating pumpkin without issue prior to this change.
Ingredients
For the preserved lemon roasted pumpkin
- 700-800 g pumpkin
- 1-2 tablespoons preserved lemon juice the more the merrier
- 2 ¼ pieces of preserved lemon chopped
- Drizzle of honey or maple syrup (1/2 tablespoon or so)
- 2 tablespoons olive oil
- Salt and pepper
To finish
- 1 chilli chopped (chilli flakes are a good substitute if you forgot a chilli)
- Greek yoghurt (as much as you fancy)
- 1 handful coriander chopped
- Pomegranate optional
Optional toasted nut and herb 'salad'
- 2 bunches herbs of choice (or 1 bunch herbs and 1 handful spinach or rocket/arugula (I used mint and continential parsley)
- Drizzle of olive oil
- Juice of 1/2 lemon
- Drizzle of honey
- Seasoning, to taste
- Dash of white vinegar, if it needs it
- 1/2 - 1 cup walnuts, toasted
- 1/4 - 1/2 cup pinenuts, toasted
Instructions
METHOD
- Preheat the oven to 180 degrees Celsius. In a large bowl, combine the olive oil, lemon zest, preserved lemon pieces and juice, chilli, and seasoning. Once combined, rub the mixture into each slice of pumpkin. You can allow it to sit and marinate if you have the time.
- Line a large baking tray with baking paper, and spread the pumpkin slices out evenly, covering them in the leftover sauce. Place into the oven and cook for anywhere between 20-40 minutes - this will depend on how thickly you slice your pumpkin.
- To assemble, spread the yoghurt over your assembly vessel of choice, followed by the pumpkin and coriander. I like to top it with a second chilli, and a bit of salt and pepper. I also really like it with some pomegranate arils, which is a word I have enjoyed ever since learning it (although keep in mind that they are not particularly FODMAP friendly, if that's your thing)
- If you're making the herb and toasted nut addition, mix the herbs with all the ingredients except the nuts. Adjust for seasoning before adding in 3/4 of the nuts. Use the remaining nuts to top the pumpkin dish at the end.
Tried this recipe?Let us know how it was!