Skip to content
great value on gippsland broccoli
and labertouche celery
great value on gippsland broccoli
and labertouche celery
Ottolenghi Style Roasted Pumpkin with Sweet Corn Salsa

Ottolenghi Style Roasted Pumpkin with Sweet Corn Salsa

1 large butternut pumpkin, cut in half lengthways, seeds scooped out, skin on and cut into 3cm x 8cm wedges
5 tablespoons extra virgin olive oil , plus extra to finish
Salt and freshly ground black pepper
2 whole corn cobs
1 large red chilli, deseeded and finely diced
Finely grated zest of 1 large lime, plus 4 tbsp lime juice
10g coriander leaves, roughly chopped
10 g mint leaves, roughly shredded
¼ tsp chilli flakes (optional)
30g pumpkin seeds, toasted
50 g feta, crumbled into 1-2cm pieces

Heat oven to 230C

Toss the butternut with 2 tbsp olive oil, ½ tsp salt, and black pepper. Spread on a lined baking tray in a single layer. Roast for 25 minutes or until just fork-tender. Careful not to overcook. Remove from the oven to cool.

Either BBQ your corn and cut off the kernels OR you can always take a short cut by removing the corn kernels with a sharp knife and then cooking them in a warm pan for about 4-5 mins (turning them constantly). Works a treat!

Allow the corn to cool in a bowl and then toss them with the chili , lime zest, lime juice, remaining 3 tbsp olive oil, salt, coriander , and mint. Taste for seasoning and then set aside.

To serve, arrange the butternut on a serving platter or among plates. Top with the corn salsa, pumpkin seeds, and feta. Serve warm or at room temperature.

from: www.freshconnection.com
Previous article Roasted Lemon Potatoes, Broccoli and Capsicum
Next article Smoky Sweet Potato, Red Pepper & Chickpea Stew with Sweet Potato Wedges, Creamy Hummus & Toasted Seeds