1-2medium zucchinipeeled (about 150g after peeling)
1pieceof preserved lemon25-50g
Sea salt flakesto taste
FOR THE MINT AND PINE NUT PRESERVED LEMON SAUCE
1/2largebunch of mint
2tbspfresh lemon juice
1/3cup (40g) raw pine nuts
100gpomegranate arilsor as many as you like if you don’t have an issue with pomegranate
1bunch of mint
1/4cupfreshly toasted pine nutsor more or less, if you like
Sea salt flakes and freshly cracked pepperto taste
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.
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.