Roasted Pumpkin with Lemon Yoghurt

Episode # 1 – TX 3rd May 20
Presenter: Blake Proud
Story Title: Roasted Pumpkin with Lemon Yoghurt


  • 1 Small Japanese Pumpkin
  • 1 TBS Cumin Seed
  • 1 TBS Fennel Seed
  • 1 TBS Coriander Seed
  • ½ Cup Toasted Slithered Almonds or crushed almonds
  • Bunch of Fresh Coriander
  • 2 TBS Olive Oil
  • 1 Cup Greek Yoghurt
  • 2 Gloves of Garlic
  • Juice of half a Lemon



  • Pre-heat your oven to 210-200’C
  • Place your seeds in a pot or pan over a low heat and cook until fragrant. Heating up the seeds helps release the fragrance and flavours. Be careful not to burn.
  • Tip in to a pestle and mortar with a bit of salt and crush roughly
  • Cut the pumpkin in to chunks. Remove the seeds.
  • Cover in oil and the spice mix, salt and pepper and bang them in the oven for about 35-45 minutes or until golden and caramelized on the outside.
  • While they are cooking away mix the yoghurt ingredients together with a little mixer or stick blender. Season with salt and pepper
  • Once the pumpkin is done place in a bit serving bowl or plate, drizzle with the yoghurt dressing and garnish with almonds and coriander.