Yotam ottolenghi's pumpkin with chili yoghurt and coriander sauce

Name: yotam ottolenghi's pumpkin with chili yoghurt and coriander sauce
Cook time: 20 min
Total time: 65 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 bottle gourd great; 1 tl cinnamon; 6 el traditional olive oil; 1,25 tl salt; tl freshly ground black pepper; 50 g fresh coriander extra to garnish; 1 toe garlic; 20 g pumpkin seeds; 200 g Greek yoghurt; 1,5 tl sriracha sauce

Roasted pumpkin with yogurt, chili and cilantro sauce.

Ingredients

Kitchen Stuff

1 blender

Directions

Preheat the oven to 220 ° C.
Cut the pumpkin in half lengthwise, remove the seeds and cut the fruit into 2 cm thick parts and approx. 7 cm long, let the skin sit.
Put the parts in a large bowl with the cinnamon, the oil, salt and generous pepper. Mix everything so that the pumpkin is covered with a thin layer.
Place the pieces on the peel side on two baking trays and roast them for approx. 35-40 min. Until they are done and the top starts to color.
Remove them from the oven and let them cool.
For the herb sauce, put the coriander, garlic, oil and a generous pinch of salt into the blender, puree everything into a paste and set aside.
Switch the oven temperature back to 180 ° C. Sprinkle the pumpkin seeds on a baking sheet and roast them in the oven for about 6-8 minutes.
The membrane will burst and the contents will become light and crispy. Remove them from the oven and let them cool.
Stir just before you serve the pumpkin, the yogurt and sriracha sauce together.
Put the pumpkin parts on a dish, sprinkle the spicy yoghurt over it, followed by the spice puree.
You can also stir the yoghurt and spice puree lightly first.
Sprinkle with the pumpkin seeds with the extra coriander leaves and serve the dish.