Thai-style Roasted Pumpkin Wedges with Avocado Dressing and Crunchy Seeds

1 large kent pumpkin (about 2 kg), unpeeled, deseeded and cut into large wedges

1 tbsp melted coconut oil

1 tsp ground cumin

1 tsp ground coriander

Sea salt and freshly ground black pepper

2 tbsp pumpkin seeds, lightly toasted

1 small handful of coriander leaves

1 lime, cut into cheeks, to serve

Avocado Dressing

½ cup olive oil (125ml)

1 Hass avocado

1 handful of coriander leaves

1 tbsp apple cider vinegar

1 tsp chilli powder

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.

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Thai-style Roasted Pumpkin Wedges with Avocado Dressing and Crunchy Seeds