roasted pumpkin seed, chilli and coriander dip
2 long green chillies 2 cups ( 320g) pumpkin seeds 1 teaspoon cumin seeds 1 green onion, trimmed and chopped 1 cup coriander leaves 1 clove garlic, crushed ¼ cup ( 60ml) lime juice ¼ cup ( 60ml) olive oil
2⁄ cup ( 160ml) water
3 sea salt and cracked black pepper olive oil, extra, and breadsticks, to serve Preheat oven to 220C. Place chillies on a baking tray and roast for 10 minutes. Add the pumpkin and cumin seeds to the tray and roast for a further 5 minutes. Set aside to cool slightly. Roughly chop chillies and place in the bowl of a food processor with the pumpkin and cumin seeds, onion, coriander, garlic, lime juice, oil, water, salt and pepper. Process until well combined. Drizzle with extra oil and serve with breadsticks. Makes 2 ½ cups.