1/2 Kent pumpkin (skin on, seeds intact), cut into thick wedges, halved lengthways
1 tbs sunflower oil
1/4 tsp ground cinnamon
1/2 cup coconut yoghurt (we used Co Yo)
1/2 bunch coriander, leaves roughly chopped
MAPLE AND CINNAMON DRESSING
1 tbs tamarind puree
2 tbs maple syrup
2 tbs light soy sauce
2 tsp ground cinnamon
1/2 cup (125ml) olive oil
Juice of 1 lime, plus extra wedges to serve
METHOD
For the dressing, combine the tamarind puree, maple syrup, soy sauce and cinnamon in a bowl. Whisking constantly, gradually add oil in a steady stream until combined and emulsified. Add the lime juice, season to taste and set aside.
Preheat oven to 220ºC. Place pumpkin, skin-side down, on a baking tray. Drizzle with sunflower oil, scatter with cinnamon and toss to combine. Season with salt, then bake for 30-35 minutes until tender and lightly charred. Transfer to a platter, drizzle with dressing, dollop with coconut yoghurt and scatter with coriander leaves. Serve with lime wedges to squeeze over.
