Cinnamon roasted pumpkin with sriracha yoghurt and herbs

Two Raw Sisters share this delicious recipe from their second cookbook, All Eaters Welcome.

Margo and Rosa take the humble pumpkin and turn it into a beautiful salad with rich colours, flavours, and textures. Soft, bright orange pumpkin, smooth and spicy sriracha yoghurt, chunky zesty herb dressing and crunchy pumpkin seeds.

Ingredients:

• 1 medium pumpkin, seeds removed and cut into slices

• ½ tsp ground cinnamon

• 1 red onion, cut into chunks

• Pinch of sea salt

• Oil

SRIRACHA YOGHURT:

• ½ cup coconut yoghurt

• 2 tsp sriracha sauce

• Pinch of sea salt

HERB OIL:

• Good handful of fresh herbs, roughly chopped

• 4 tbsp extra virgin olive oil

• Juice of ½ a lemon

• Pinch of sea salt

• Black pepper

To Serve:

• ¼ cup pumpkin seeds, toasted

• Fresh herbs, roughly chopped

• Chilli flakes

Method:

Preheat the oven to 220 degrees C.

Place the pumpkin slices and red onion on a baking tray. Sprinkle over the cinnamon and sea salt. Then drizzle over the oil. Give everything a good toss to combine.

Place in the oven to cook for 20 minutes. Then turn the oven on grill and cook for another 5-10 minutes.

To make the sriracha yoghurt, place the coconut yoghurt in a cup, along with the sriracha and mix to combine. Set aside.

For the herb oil, add all ingredients to a small blender or alternatively use a stick blender. Blend until a vibrant green oil is formed. Set aside.

To assemble the salad, layer the pumpkin slices on the bottom of a salad platter. Followed by dollops of the sriracha yoghurt and herb oil. Lastly, sprinkle over the toasted pumpkin seeds, herbs, and chilli flakes.

Any leftovers will keep in an airtight container in your fridge for up to four days.

Serves 4

tworawsisters.com | @tworawsisters