Thai-style Roasted Pumpkin Wedges with Avocado Dressing and Crunchy Seeds
1large kent pumpkin (about 2 kg), unpeeled, deseeded and cut into large wedges
1tbspmelted coconut oil
Sea salt and freshly ground black pepper
2tbsppumpkin seeds, lightly toasted
1small handful of coriander leaves
1lime, cut into cheeks, to serve
½cupolive oil (125ml)
1handful of coriander leaves
1tbspapple cider vinegar
Zest and juice of 1 lime
Pinch of sea salt
Preheat the oven to 180°C and line a large baking tray with baking paper.
Place the pumpkin pieces on the prepared tray and, using your hands, massage in the oil and spices to coat well. Season generously with salt and pepper and bake for about 45 minutes, or until the pumpkin is soft and caramelised, with crispy skin and a lovely golden-brown colour on the outside.
While your pumpkin is cooking, make the avocado dressing. Add all the ingredients to a food processor and blitz until well combined, smooth and creamy. Set aside.
To serve, divide the pumpkin wedges among plates or pile onto a large plate.