Gourmet (South Africa) - - LIFESTYLE -

Serves 6

1kg pump­kin

4 naartjies

150ml olive oil

15ml mixed spice

50g chopped al­monds

50g mixed sprouts sea salt and freshly ground

black pep­per

1. Pre­heat your oven to

200°C. Slice the pump­kin into cres­cents with the skin on. Place in a roast­ing pan. 2. Halve the naartjies, then squeeze the juice all over the pump­kin, and place the empty husks in the dish with the veg­etable. Pour in the olive oil, sprin­kle the mixed

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