Crusted Pumpkin Wedges with Yoghurt Dill Sauce

A walk around my garden gives me lots of inspiration. A pumpkin growing under the blood orange tree. Fresh herbs alive with bees near the back door. It's a good thing I'm not growing chocolate and marshmallows out there.


Crusted Pumpkin Wedges with Yoghurt Dill Sauce
adapted from Yotam Ottolenghi's Plenty
Serves 4

For the Pumpkin:
700g piece of pumpkin (I used a Jap Pumpkin)
1/2 cup Parmesan, grated
1/4 cup panko
1/4 cup parsley leaves,  finely chopped
3 teaspoons thyme leaves, finely chopped
Zest 2 large lemons
2 garlic cloves, crushed
Sea Salt Flakes
Freshly ground white pepper
Extra Virgin olive oil for brushing

For the Yoghurt Dill Sauce:
1/2 cup thick Greek yoghurt
1 tablespoon dill, finely chopped
Juice of 1/2 lemon
Sea Salt Flakes
Freshly ground white pepper

Make the Yoghurt Dill Sauce:
Put all the ingredients into a bowl and stir to combine. Set aside.

Roast the Pumpkin:
Preheat the oven to 190 degrees C. Line a large baking tray with baking paper.

Slice the pumpkin into 1cm thick wedges. Lay them on the prepared baking tray. Brush lightly with olive oil and season with salt and pepper.

Put the Parmesan, panko, parsley, thyme, garlic and lemon zest into a bowl and mix to combine. Sprinkle the mix generously over the pumpkin wedges.

Roast for 30 minutes and serve with the Yoghurt Dill Sauce.