SPICY ROASTED PUMPKIN
SERVES 10 (AS A SIDE)
KEEP ON TRACK per serving
FAT 4G CARBS 11G PROTEIN 2G
You do not have to peel the pumpkin; the skin becomes soft and edible when roasted. You can easily scoop the cooked flesh out of the skin if you really don’t like eating it.
1.5kg pumpkin, cut into wedges and seeds cleaned out salt
45ml olive oil
2 garlic cloves, peeled and chopped finely
1 red chilli, chopped finely
5ml ground coriander
5ml cumin seeds
5ml fennel seeds
10ml garam masala
10g fresh coriander, for serving;
1. Preheat the oven to 200°C. Place the pumpkin wedges in a large oven pan. Salt the pumpkin.
In a small bowl, combine the olive oil, garlic, spices and garam masala. Brush the spice mixture all over the pumpkin wedges and roast in the
