Moroccan Roast Pumpkin with Birch & Waite Green Goddess Dressing
|Kent Pumpkin, Skin On (1/4 Large)||900 g|
|Olive Oil||2 tbs|
|Moroccan Spice Blend||1 tbs|
|Ground Cinnamon||1/2 tsp|
|Canned Lentils, Drained, Rinsed||400 g|
|Green Onions, Thinly Sliced||2|
|Medjool Dates, Pitted, Sliced (6)||100 g|
|Dry Roasted Smoked Almonds, Roughly Chopped||1/2 cup|
|Flat Leaf Parsley Leaves||1/2 cup|
|Small Mint Leaves||1/4 cup|
|Green Goddess Dressing||120 mL|
- Preheat the oven to 220°C fan forced. Grease a large roasting. Cut the pumpkin into 4 thick wedges. Arrange in the pan in a single layer.
- Combine oil, spice blend, cinnamon and cayenne, season with salt. Spoon over the pumpkin, turn to coat. Roast for 40-45 minutes, turning after 30 minutes or until the pumpkin is golden and tender. Cool 10 minutes.
- Pour 80mL of the Birch & Waite Green Goddess Dressing into a bowl. Add the lentils, green onions, dates, almonds and herbs. Season with salt and pepper. Stir gently to combine.
- Transfer pumpkin to serving plates. Spoon over the lentil mixture. Drizzle with extra Birch & Waite Green Goddess Dressing. Serve.
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