Roasted Spiced Pumpkin with Herb Citrus & Yoghurt Dressing![]() ![]() ![]() ![]() ![]() |
IngredientsIngredients
Garnish
Yoghurt Dressing
|
Method |
Energy kJ (kcal) | 1442 (345) |
Protein (g) | 9 |
Fat (g) | 19.9 |
Saturated (g) | 4.7 |
Carbohydrate (g) | 30.5 |
Sugars (g) | 24.7 |
Sodium (mg) | 33.5 |
Iron (mg) | 2.9 |
Fibre (g) | 4.4 |
Vitamin C (mg) | 46 |
Vitamin A (ug) | 1518 |
Vitamin E (mg) | 3.7 |
Potassium (mg) | 1030 |
Pantothenic Acid (mg) | 2.2 |
Folate (ug) | 62 |
Method
Preheat an oven to 200C. Line a roasting tin with baking paper
In a small bowl combine cumin, coriander, turmeric and chilli flakes, honey and vinegar. Place pumpkin on baking paper and drizzle over the spice mixture. Bake for 30 minutes or until caramelised and tender, turn the pumpkin at the 15 minute mark
Mix yoghurt-dressing ingredients in a small bowl. Place pumpkin on a platter, top with the yoghurt dressing, sesame seeds and coriander.
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