Roast pumpkin salad

Roast pumpkin salad

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
500g pumpkin
1 teaspoon dried mint
1 1/2 teaspoons ground cumin
1/2 teaspoon dried chilli flakes
1/2 teaspoon ground cinnamon and cumin seeds
1 teaspoon ground ginger
3 tablespoons extra-virgin olive oil
sea salt
freshly ground black pepper

Method

  1. Preheat your oven to 200°C. Peel and remove the seeds from 500g pumpkin, then thinly slice the flesh. Place 1 teaspoon each dried mint, ground cumin and ground ginger in a mortar with 1/2 teaspoon each dried chilli flakes, ground cinnamon and cumin seeds and pound with a pestle for a few minutes. Season with sea salt and freshly ground black pepper, then add 3 tablespoons extra-virgin olive oil and mix well. Transfer to a bowl, add the pumpkin slices and rub the mixture over the pumpkin.
  2. Place the pumpkin slices on a roasting tray, drizzle over any remaining spice mixture, then roast for 20 minutes, or until tender.
  3. Transfer pumpkin slices to a plate and allow to cool before drizzling with a little extra-virgin olive oil.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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