Name: Roast pumpkin wedges with almonds, goat’s cheese and tahini dressing
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 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

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

Australian Gourmet Traveller recipe for roast pumpkin wedges with almonds, goat’s cheese and tahini dressing.

Serves 4

Prep

10M

Cook

50M

Total

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

Ingredients

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

Method

Main

1.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).

2.Meanwhile, roast almonds on an oven tray until golden (6-7 minutes), cool, then coarsely chop.

3.For tahini dressing, crush garlic cloves to a smooth paste in a mortar and pestle, whisk in remaining ingredients and season to taste.

4.Divide pumpkin wedges among plates, crumble over cheese, scatter with almonds and coriander leaves, drizzle with tahini dressing and serve immediately.

Styling by Rodney Dunn

Styling by Vanessa Austin