Sesame-roasted pumpkin with slaw

SERVES 4

2 small butternut pumpkins, halved lengthwise, seeded

2 tbsp sesame oil 60 ml (1/4 cup) lime juice

2 garlic cloves, finely grated

2 tbsp fish sauce

300 gm (approx. ¼ wedge) green cabbage, trimmed, shredded

200 gm snow peas, trimmed, thinly sliced into julienne

1 long red chilli, cut into julienne

2 cups loosely packed

Thai basil Toasted mixed sesame seeds and shredded seaweed, to serve

1 Preheat oven to 220°C. Place pumpkin halves, cut-side down, on a large oven tray lined with baking paper. Roast until pumpkin is just cooked (25 minutes). Carefully turn pumpkin over and brush with 1 tbsp sesame oil. Return to oven and roast until pumpkin is lightly browned (6 minutes).

2 Meanwhile, for Asian slaw, whisk lime juice, garlic, coconut aminos and remaining sesame oil together in a small bowl until combined. Place cabbage, peas, chilli and basil in a large bowl.

3 Just before serving, add dressing to slaw, season and toss to combine. Top each pumpkin half with salad, sesame seeds and shredded seaweed to serve. ➤