The layers of flavour in this dish plant the seeds for a #Just Delicious summer dinner!
400g pumpkin, cut into wedges
15ml (1T) olive oil
pinch coarse salt
5ml (1t) black pepper
5ml (1) fresh thyme
5ml (1) chilli flakes
5ml (1t) ground cumin
green salad leaves 125ml (½c) mixed seeds 750ml (3c) pre-prepared pork ragu (see Monday’s recipe)
- Preheat oven to 200°C.
- Put the pumpkin wedges on a lined baking tray and season with the salt, black pepper, thyme, chilli flakes and cumin.
- Bake for 15 minutes.
- Toast the mixed seeds in a small pan.
- Serve the roasted pumpkin on the salad leaves, then top with the toasted seeds and ragu.