Roast pump­kin with horse­rad­ish and mint salsa

SERVES 6 PREP AND COOK TIME 1 HOUR

The Australian Women's Weekly - - Whole Food -

1kg Jap pump­kin 2 ta­ble­spoons olive oil

HORSE­RAD­ISH CREAM

30g fresh horse­rad­ish, peeled, grated finely

250g crème fraîche 3 tea­spoons lemon juice

MINT SALSA

5 an­chovy fil­lets

2 ta­ble­spoons baby ca­pers

1 clove gar­lic, chopped

1 cup (50g) firmly packed mint leaves 1 cup firmly packed fresh flat-leaf pars­ley

½ cup (125ml) ex­tra vir­gin olive oil

1 Pre­heat oven to 200°C (180°c fan­forced). Line a large oven tray with bak­ing pa­per.

2 Wash Jap pump­kin. Cut into 5cm thick wedges with skin on.

3 Place pump­kin wedges and oil in a large bowl. Sea­son gen­er­ously. Mas­sage oil and sea­son­ing onto each piece of pump­kin. Trans­fer to oven tray, stand­ing the wedges up­right. Roast pump­kin for 50 min­utes or un­til ten­der.

4 HORSE­RAD­ISH CREAM Place in­gre­di­ents in a small bowl; sea­son with salt. Stir gen­tly to com­bine. Trans­fer to a serv­ing bowl.

5 MINT SALSA Pulse in­gre­di­ents in a food pro­ces­sor un­til a chunky con­sis­tency. Sea­son if re­quired.

Trans­fer to a serv­ing bowl.

6 Serve pump­kin wedges hot or room tem­per­a­ture with Horse­rad­ish Cream and Mint Salsa.

Not suit­able to freeze or mi­crowave.

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