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Roast pumpkin, yoghurt and za'atar

Name: Roast pumpkin, yoghurt and za'atar recipe
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Yield: 8
Ingredients: 5kg jap pumpkin; 2 tbs extra virgin olive oil, plus extra to drizzle; 100ml sweet soy sauce (kecap manis); Juice of 1 lemon; 3 1/2 tsp za’atar (Middle Eastern spice mix); 2 long green shallots, thinly sliced; 1 cup (250ml) buttermilk; 75g Greek yoghurt; 1 eschalot, finely chopped; 1/4 bunch coriander, finely chopped, plus extra leaves to serve; Finely grated zest & juice 2 limes; 1/2 tsp ground cumin; Pinch cayenne pepper; 1/4 cup (60ml) extra virgin olive oil

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30m

2h 30m

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by delicious. team

delicious. team

Jun 10, 2020

This recipe by Dave Pynt is the ultimate dish to impress guests during the colder months.

5kg jap pumpkin
2 tbs extra virgin olive oil, plus extra to drizzle
100ml sweet soy sauce (kecap manis)
Juice of 1 lemon
3 1/2 tsp za’atar (Middle Eastern spice mix)
2 long green shallots, thinly sliced

Yoghurt dressing (makes approx. 400ml)

1 cup (250ml) buttermilk
75g Greek yoghurt
1 eschalot, finely chopped
1/4 bunch coriander, finely chopped, plus extra leaves to serve
Finely grated zest & juice 2 limes
1/2 tsp ground cumin
Pinch cayenne pepper
1/4 cup (60ml) extra virgin olive oil

Method

1.

Preheat oven to 220°C. Place pumpkin in a large roasting pan. Drizzle with extra olive oil and season liberally all over. Roast pumpkin for 2 hours-2 hours 30 minutes until tender and cooked. (Check to see if pumpkin is cooked by piercing with a metal skewer. It’s cooked when the skewer is inserted easily with no resistance.) Set aside to cool.
2.

Meanwhile, for the yoghurt dressing, place all ingredients in a medium bowl, season to taste and stir to combine.
3.

To make the sweet soy dressing, place the sweet soy sauce, lemon and olive oil in a small bowl. Season to taste and whisk to combine.
4.

Cut pumpkin into large pieces and place on a large serving platter. Spoon over yoghurt dressing and sweet soy dressing. Scatter over za’atar, long green shallot and extra coriander leaves to serve.