I LOVE pumpkin, it's one of my favourite vegetables and I think it goes exceptionally well with cumin. To make a great tapas dish simply combine roast pumpkin, crunchy almonds, sweet basil and earthy cumin.
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: Serves 4-6 as part of tapas
Ingredients 1kg pumpkin
2 tbsp olive oil
1/2 tbsp ground cumin
Salt & pepper to taste
100g raw or roasted almonds
Handful of fresh basil
Preheat the oven to 200C.
Remove the seeds from the pumpkin and cut into wedges. Rub each wedge with olive oil, sprinkle with cumin and season to taste.
Arrange the wedges onto a lined baking tray and bake in a hot oven for 30-40 minutes or until tender and beginning to brown. Turn over at 20 minutes.
Once cooked remove from oven and arrange into several bowls. Scatter each dish with torn basil leaves and chopped almonds.
Add a final sprinkle of cumin, salt and pepper and enjoy hot or cold.
NOTE: Never throw out pumpkin seeds! Simply sprinkle with salt and roast for 20 minutes or make Soy and ginger seeds for a great snack!