Roast pumpkin with horseradish and mint salsa
SERVES 6 PREP AND COOK TIME 1 HOUR
1kg Jap pumpkin 2 tablespoons olive oil
30g fresh horseradish, peeled, grated finely
250g crème fraîche 3 teaspoons lemon juice
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.