Roast Kent pumpkin with pomegranate, parsley and almonds

Ingredients: (Serves 4)

 

½ Kent (Jap) pumpkin, sliced into 4cm thick wedges

2 Tablespoons smoked paprika

2 Tablespoons cumin seeds

2 Tablespoons olive oil

½ Bunch flat parsley, leaves picked

½ Cup almonds, toasted and chopped

1/2 Pomegranate, seeds tapped out

2 tablespoons pomegranate molasses (or honey)

Juice of 1 lemon

 

Method:

 

Preheat oven to 190C. Toss pumpkin with paprika, cumin seeds and olive oil. Lay pumpkin onto a lined tray in a single layer. Cook for 30-35 minutes or until golden brown and tender.

 

Plate up the pumpkin for serving, sprinkle over the parsley leaves, chopped almonds, pomegranate seeds, then drizzle over the pomegranate molasses and squeeze lemon juice over the lot.