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