Grilled pumpkin with dressing

Grilled pumpkin with dressing
Pumpkin%20power%20from%20Liz%20Earle%20Wellbeing%20Autumn%202015%20-%20Credit%20Georgia%20Glynn%20Smith.jpg

Method

  1. Toss the pumpkin slices in the olive oil and season well.
  2. Toast the pumpkin seeds in a pan over a medium heat for 5 minutes until they start to pop. Allow to cool and place in a blender with the rest of the dressing ingredients.
  3. Blitz together, adding a little water until the mixture is easy to pour. Season well. Cook the pumpkin slices by grilling or roasting. A contact grill is useful or the pumpkin can be cooked on a griddle plate for a few minutes either side until tender.
  4. If roasting, cook in a medium oven for about 30 minutes.
  5. To serve, arrange the pumpkin slices and drizzle with the dressing. Sprinkle with cooked corn and goat’s cheese.

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Tip

When buying pumpkins look for ones that are heavy for their size, as they will have more flesh and a smaller hollow at the centre

Ingredients

8 slices of pumpkin or squash, about ½–1cm thick
1 tbsp olive oil
salt & pepper
For the dressing:
100g pumpkin seeds
2 cloves garlic, crushed
2 green tomatoes (or tomatillos), chopped
2 cos lettuce leaves, chopped
1 tbsp coriander, chopped
1 tbsp mint, chopped
2 tbsp rapeseed oil
2 green chillies, roughly chopped
Salt & pepper

Notes

Time: 10 mins
Serves: 4
Nutrition: n/a