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

INGREDIENTS

• 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

METHOD

• 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.