Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
For the coconut pesto
- 25grams fresh coriander leaves
- 1 clove garlic, crushed
- 1 green chilli, deseeded and chopped
- 1 pinch caster sugar
- 1tablespoons pistachio nuts, roughly chopped
- 6tablespoons coconut cream
- 1tablespoons lime juice
- 1 pinch salt
- 1 pinch black pepper
- 1kilograms pumpkin
- 1teaspoons cumin seeds
- 1teaspoons coriander seeds
- 2 cardamom pods
- 3tablespoons sunflower oil
- 1teaspoons caster sugar
Method
Step 1 of 5
Cut the pumpkin or squash into thin wedges about 1 cm thick, discarding the seeds and fibres, and put in a large dish.
Step 2 of 5
Heat a heavy-based frying pan until hot, add the whole spices and cook over a medium heat, stirring, until browned. Leave to cool, then grind to a powder in a spice grinder or in a mortar with a pestle. Mix the ground spices with the oil and sugar or mango chutney in a small bowl, then add to the pumpkin wedges and toss well to coat.
Step 3 of 5
Cook the pumpkin or squash wedges under a preheated hot grill, or over a preheated hot gas barbecue or the hot coals of a charcoal barbecue, for 6-8 minutes on each side until charred and tender.
Step 4 of 5
Meanwhile, make the pesto. Put the coriander leaves, garlic, chilli, sugar and pistachio nuts in a food processor and process until fairly finely ground and blended. Season with salt and pepper. Add the coconut cream and lime juice and process again. Transfer to a serving bowl.
Step 5 of 5
Serve the wedges hot with the coconut pesto.
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