Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt - cooking recipe

Ingredients

1/2 jap pumpkin, unpeeled, seeded and cut into 8 slices
100 ml olive oil
2 teaspoons ground cinnamon
sea salt, freshly ground
black pepper, freshly ground
1 cup plain yogurt
1/2 lemon, juiced
4 tablespoons pine nuts, toasted (8 teasponns)
1 small red chile, very finely sliced
6 sprigs coriander, leaves only (cilantro)

Preparation

Preheat the oven to 200\u00b0C.
Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
Suggested, best served at room temperature when all the flavours have melded together.