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Paula Coley
Yotam ottolenghi's pumpkin with chili yoghurt and coriander sauce
Roasted pumpkin with yogurt, chili and cilantro sauce.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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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.
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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.
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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.
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Remove them from the oven and let them cool.
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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.
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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.
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The membrane will burst and the contents will become light and crispy. Remove them from the oven and let them cool.
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Stir just before you serve the pumpkin, the yogurt and sriracha sauce together.
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Put the pumpkin parts on a dish, sprinkle the spicy yoghurt over it, followed by the spice puree.
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You can also stir the yoghurt and spice puree lightly first.
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Sprinkle with the pumpkin seeds with the extra coriander leaves and serve the dish.
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Nutrition
170Calories
Sodium3% DV65mg
Fat14% DV9g
Protein10% DV5g
Carbs5% DV16g
Fiber12% DV3g
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