Pumpkin with Sweetcorn Salsa, Feta and Pumpkin Seeds
Ingredients: serves 6
1 large Japanese pumpkin cut into 2cm thick slices
80 millilitres olive oil
2 whole corn cobs – remove husks and any hairs
1 large chilli
3 limes – zest of 1 teaspoon and juice for 4 teaspoons
1 tablespoon of coriander roughly chopped
1⁄2 tablespoon of mint roughly shredded
30 grams of pumpkin seeds – toasted
60 grams of feta roughly crumbled
Salt and pepper to taste
Method:
Preheat the oven to 220°C fan forced.
Mix the pumpkin with 2 tablespoons of oil, 1⁄2 teaspoon of salt and plenty of
pepper. Spread out on a large parchment – lined baking tray, Roast for 35
minutes, until the pumpkin is cooked through and golden brown.
Chargrill the corn cobs on a high heat for about 8 minutes, turning over
throughout so that they are charred all over. Remove from heat and once
cool enough to handle, place the corn perpendicular on a chopping board
and shave the kernels off the cob.
Place the kernels in a bowl with the chilli, lime zest and juice, the remaining 3
tablespoons of oil, 1⁄4 teaspoon of salt and the herbs. Mix well and set aside.
Arrange the pumpkin on a platter and spoon the salsa on top, sprinkle over
the pumpkin seeds, feta and serve, drizzled with a little extra olive oil.
