Filter
Reset
Sort ByRelevance
Paula Coley
Yotam ottolenghi's pumpkin with chili yoghurt and coriander sauce
Roasted pumpkin with yogurt, chili and cilantro sauce.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
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.
Blogs that might be interesting
-
45 minMain dishcrumbly potato, onion, saveloy, fresh sauerkraut, traditional olive oil,sauerkraut rolls with mashed potatoes -
20 minMain dishwhite quick-cooking rice, fresh pointed cabbage, Red pepper, sunflower oil, Nasi Bami meat, ketjapmarinademanis, Indonesian satay sauce,stir-fried cabbage with peanut sauce -
20 minMain dishpearl couscous, fresh flat parsley, fresh fresh mint, cucumber, bunch onion, cannellini canned beans, lime, tuna in olive oil, dried cranberries, Turkish yogurt,pearl couscous with tuna, lime and fresh herbs -
25 minMain dishfennel bulb, orange, fresh chives, (sea salt, freshly ground pepper, fresh cream cheese with herbs, trout, fish bouillon tablet, cook's cream,stuffed trout with fennel
Nutrition
170Calories
Sodium3% DV65mg
Fat14% DV9g
Protein10% DV5g
Carbs5% DV16g
Fiber12% DV3g
Loved it