Ingredients Jump to Instructions ↓

  1. 1 medium butternut pumpkin, halved, seeded and peeled

  2. 3 tablespoons olive oil

  3. small onion, chopped finely

  4. 1-2 cloves fresh garlic, thinly sliced

  5. 1 long red chilli, sliced thinly

  6. 2 teaspoons whole cumin seeds

  7. 1 fresh oranges, juiced

  8. 1 teaspoon raw sugar

  9. cup fresh coriander, chopped

  10. sea salt and fresh cracked black pepper

Instructions Jump to Ingredients ↑

  1. Cut pumpkin in half, again, then cut into wedges. Drizzle with a little olive oil.

  2. Place pumpkin on grill of barbecue, turning to mark each side and cook through.

  3. Meanwhile, heat a medium pan over barbecue or wok burner. Add olive oil and onions, cook until soft.

  4. Add garlic, chilli, cumin, juice and sugar, swirl pan to mix. Cook 2-3 minutes until fragrant.

  5. Transfer pumpkin to pan, add coriander. Toss to coat pumpkin in pan juices. Season and serve.


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