An effortless side to accompany your next Sunday roast using beautiful seasonal pumpkins, paired with a lemony yoghurt dressing, crispy bacon, pine nuts and coriander. Roast up a batch on Sunday to top some dressed grains and kale and you've got yourself lunch for the whole week!
Ingredients:
- 2 heirloom pumpkins
- 1 tsp dried cumin
- 1/2 natural yoghurt
- 1/2 clove garlic, minced
- zest of half a lemon
- squeeze of lemon juice
- 4 pieces of streaky bacon, cut into 1cm pieces
- 3 tbsp pinenuts
- olive oil for drizzling
Method
- Preheat the oven to 200 degrees celsius.
- Cut the pumpkins in half and then slice them in pieces.
- Place them in a bowl with the oil, cumin, paprika, cinnamon and season with plenty of salt and pepper. Toss until the pumpkin is evenly coated.
- Place pumpkin onto tray in a single layer and cook for approximately 1 hour or until the pumpkin is tender and golden.
- While you're waiting for the pumpkin to cook, make the yoghurt sauce. Add the yoghurt to a bowl and combine with garlic, lemon zest and juice and season with salt and pepper. Set aside.
- In a fry pan on high heat, cook the bacon pieces until golden and set aside.
- Drain excess oil and use the same pan to fry off the pine nuts until golden. set aside.
- To serve, place some yoghurt dressing on the bottom of a plate, followed by the pumpkin, then more yoghurt dressing, bacon, pine nuts, sumac and dill.
- Drizzle with some more olive oil and serve.
