PUMPKIN WEDGES WITH HERBS

Yet another vegetarian recipe adapted from the genius Yotam Ottolenghi from his cookbook ‘Plenty’. The crust on these wedges is similar to stuffing and is therefore quite versatile. Other vegetables such as sweet potato, parsnips, eggplant and regular potato can be used as a base instead of pumpkin. As Ottolenghi suggests, these wedges would work nicely as a vegetable course at Christmas time. Feel free to get creative and change the herbs and spices in the topping.

INGREDIENTS

Pumpkin Wedges

• 600g pumpkin, sliced into 1cm thin slices (with skin left on)
• 40g gluten-free breadcrumbs (one can easily make by placing 2 slices of GF bread in a blender or food processor for 15-20 seconds)
• 25g sheep's pecorino cheese, finely grated (or if not dairy intolerant use finely grated parmesan cheese)
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh basil, finely chopped
• 1/4 -1/2 teaspoon dried chilli flakes 
• coconut oil 

Dipping Sauce (if dairy-intolerant omit dipping sauce)

• 100g extra light sour cream
• 2 garlic cloves, finely chopped
• 2 tablespoons lime juice
• sea salt 
• 1 tablespoon fresh parsley, finely chopped

COOKING 

1. Preheat a fan-forced oven to 200 degrees celsius. Line a large baking tray with baking paper. Lay the pumpkin slices down on the tray, trying not to overlap them. Brush the pumpkin lightly with coconut oil. 

2. To make the crust/topping, place breadcrumbs, parsley, basil, chilli flakes and cheese in a medium bowl, mixing well to combine. Sprinkle the pumpkin slices with this mixture, making sure each slice is covered. Pat the crust down gently. 

3. Bake in the oven for 20-22 minutes or until pumpkin is tender but not mushy. If you find that the crust becomes quite dark during the roasting, gently place foil over the pumpkin. 

4. To make dipping sauce, combine the garlic and the parsley in a mortar & pestle and crush to combine. Add the sour cream, lime juice and a pinch of sea salt and combine well. Serve alongside the wedges. 

Serves / 4 

Total Preparation time / 15 minutes 

Total Cooking time / 30-35 minutes 

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