Roast Pumpkin

So, here’s the deal. Roasting the pumpkin will give it sweetness and concentrate the flavours but throwing in some Apetina gives this dish a kick-ass sweet & salty balance. Pumpkin has a real ability to absorb flavours, so the sweet salty spicy flavours work like magic here. There are many varieties of pumpkin out there but look out for smaller varieties that usually have a sweeter more intense flavour.

This dish can be served as a side dish or as a starter.

Cooking instructions:

Preheat the oven to 180C.

Carefully cut the pumpkin into wedges. Drizzle with a little olive oil and season with salt and pepper. Place on a medium baking sheet and into the oven for 30-35 minutes until tender and golden, turning them after 20 minutes.

Whilst the pumpkin is cooking, prepare the other ingredients removing the seeds from the pomegranate; slice the chilli into thin slices, pick the mint leaves, zest the lemon and mix everything together in a small bowl and set aside.

When the pumpkin is tender, tip the cooked bit into a serving dish. Add the Apetina Cubes in Brine and the remaining prepared ingredients sprinkled with the pumpkin seeds on top. Serve swiftly.