Ingredients
1 small pumpkin, halved through the equator & seeds removed
Extra virgin olive oil
Native honey
Generous pinch smoked paprika
Generous pinch cumin
Generous pinch of Aleppo pepper
Sea salt & freshly milled pepper
Macadamia pesto (recipe below)
Spiced yoghurt (recipe below)
Toasted macadamia
Currants plumped in hot water
Pumpkin tendrils, to garnish
Method
Drizzle pumpkin with olive oil & honey, sprinkle with spices and season generously. Bake at 180C for 1 hour or until tender. Drizzle with spiced yoghurt and spoon over pesto. Scatter with macadamia & currants and garnish with pumpkin tendrils
Serves 6-8
Spiced Greek Yoghurt
300g Greek yoghurt
Spices from above + lemon juice + honey + extra virgin olive oil
Method
Combine yoghurt with spices, a squeeze of lemon, a drizzle of honey and a splash of olive oil
Macadamia Pesto
2 cloves garlic
160g macadamias
60g basil leaves
½ tsp sea salt
150ml extra virgin olive oil
1 tsp fresh lemon juice
60g Parmesan cheese
Method
Place all ingredients into blender and pulse to a pesto. Transfer into a glass jar, drizzle some extra olive oil on top to seal from the air, and keep in the fridge.
