Roast pumpkin wedges with almonds, goat’s cheese and tahini dressing

AT A GLANCE

  • Serves 4 people

Roasting pumpkin heightens its natural sweetness, and the crisp ends that you get from pumpkin cut into wedges are particularly more-ish.

  • 1.3 kg Jap pumpkin (about 2/3), cut into 3cm wedges
  • 60 ml (¼ cup) olive oil
  • 85 gm natural almonds
  • 80 gm soft goat’s cheese
  • 1 cup (loosely packed) coriander leaves
  •  
  • Tahini dressing
  • 3 garlic cloves
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp tahini
  • 1 tbsp lemon juice
01   Preheat oven to 180C. Place pumpkin wedges, skin-side down, in a roasting pan, drizzle with olive oil, season to taste and roast until tender (45-50 minutes).
02   Meanwhile, roast almonds on an oven tray until golden (6-7 minutes), cool, then coarsely chop.
03   For tahini dressing, crush garlic cloves to a smooth paste in a mortar and pestle, whisk in remaining ingredients and season to taste.
04   Divide pumpkin wedges among plates, crumble over cheese, scatter with almonds and coriander leaves, drizzle with tahini dressing and serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

VANESSA AUSTIN AND RODNEY DUNN

FEATURED IN

Jun 2009

Jun 2009

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