Slow Roasted Pumpkin
600g pumpkin, skin on cut into 2-3cm thick wedges
2 Tbs extra virgin olive oil
½ tsp sumac
¼ tsp salt
½ tsp dried oregano
2 garlic cloves skin on
100g room temperature goats cheese
2Tbs extra virgin olive oil
2Tbs lemon juice
1 tsp maple syrup
1 tsp lemon zest
½ tsp Dijon mustard
1 Tbs fresh oregano leaves roughly chopped
Preheat oven to 160°C (fan forced) and place a roasting tray in it while it preheats.
Mix spices and salt together. Once oven is hot add oil to your hot tray and then add the pumpkin. Turn to coat and sprinkle with spiced salt. Add garlic cloves. Remove garlic after 30 minutes, or when soft. Roast for a further 10-20 minutes or until tender and golden.
Meanwhile combine dressing ingredients in a bowl, squeeze the roasted garlic in and mash with a fork. Then whisk it all together, season to taste.
Once the pumpkin is cooked spread half the goats cheese over the base of your serving dish, pile the pumpkin on top, drizzle over dressing and top with remaining goats cheese.
Recipe by: @thehealthyhunter