Spice roast pumpkin with garlic yoghurt and almonds.
1 tbsp cumin seeds
1 tbsp coriander seeds
350g Japanese pumpkin
1 tbsp extra virgin olive oil
sea salt and freshly ground pepper
½ cup toasted almonds, lightly chopped
¼ cup fresh coriander leaves
For the garlic yoghurt dressing
½ cup sheep's milk yoghurt
1 clove of garlic, finely chopped
juice of ½ lemon
1. Preheat oven to 200C.
2. In a frying pan over a medium-high heat, add the spices and dry fry for a few minutes until fragrant. Lightly crush in a mortar with a pestle.
3. Remove the seeds from the pumpkin and, leaving the skin on, slice into chunks. Toss the pieces in the oil, seasoning and spices. Evenly spread on a roasting tray and place in the oven. Roast until golden and soft, about 30 minutes.
4. For the yoghurt dressing, combine all the ingredients with some seasoning in a bowl.
5. Place the pumpkin pieces on a large share platter. Drizzle the garlic yoghurt on top, scatter with almonds and coriander leaves then serve.