Roast Pumpkin Salad with Chilli & Corriander

Roast Pumpkin Salad with Chilli & Corriander

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Roast Pumpkin Salad with Chilli & Corriander

 

Serves 4

 

Ingredients

 

½ Pumpkin cut in half and then into 4 pieces. Total of 8- Large is better

1 Tablespoon of dried chilli flakes

1 bunch of Corriander bottom trimed

Salt

Olive oil

½ fresh lemon

 

Preheat your oven to 200 degrees

On a large baking tray – line with foil and then with baking paper

Toss your pumpkin in olive oil and sprinkle with chilli

Roast for 45- 50 minutes turning after 25 minutes.

Once cooked, remove from the oven and allow to cool

Place on a serving plate sprinkle a little more chilli, sprinkle sea salt drizzle olive oil

Garnish with coriander and squeeze of lemon juice