Roasted Pumpkin
If you love cooking vegetables like we do in Cuca, then our Cuca Salts for Veggies won’t let you down! With the fresh essence of deeply rooted Balinese ingredients, a few sprinkles add a delicious touch that you can definitely taste! This salad is a great example.
Ingredients
| 2 kg | pumpkin, cut into wedges and cut in half (skin on, seeds removed) |
| 2-3 tbsp | Cuca Salts for Veggies |
| 100 ml | olive oil |
| 1 cup | coriander leaves and stalks (extra to garnish optional) |
| 1 clove | garlic, crushed |
| 1/8 cup | pumpkin seeds, roasted |
| 1 cup | full-fat Greek style yoghurt |
| 1-2 tbsp | sriracha (optional) – or other chili sauce you like |
Method
- Preheat the oven to 200°C fan or 220°C conventional.
- Place the pumpkin in a large bowl. Drizzle with 50ml olive oil and sprinkle Cuca Salts for Veggies. Toss to coat.
- Spread the pieces out onto baking tray and roast for 60 minutes until soft and turning golden brown.
- To make the coriander sauce, add the coriander, garlic and about 3-4 tablespoons of olive oil to a small processor and blend. Season with Cuca Salts for Veggies to taste. Stir the sriracha through the yoghurt adding a little more if you like the heat.
- Spread the pumpkin out on a large serving platter or plate, drizzle over the chili yoghurt and the coriander sauce. Scatter the roasted pumpkin seeds and serve to someone you love.
