Thai Style Roast Pumpkin Wedges with Creamy Avocado Dressing

Time: 50 minutes
Serves: 4

Ingredients: 

1 large kent pumpkin (about 2 kg), unpeeled, deseeded and cut into large wedges 
1 tablespoon extra-virgin olive oil 
1 teaspoon ground cumin
1 teaspoon ground coriander
Sea salt and freshly ground black pepper
2 tablespoons pumpkin seeds, lightly toasted 
1 small handful of coriander leaves
1 lime, cut into cheeks, to serve (optional)

AVOCADO DRESSING
125 ml (1⁄2 cup) extra-virgin olive oil 
1 avocado
1 handful of coriander leaves
1 tablespoon apple cider vinegar
1 teaspoon chilli powder
Juice of 1 lime
Pinch of sea salt

Method: 

Preheat the oven to 180°C and line a large baking tray with baking paper.

Place the pumpkin pieces on the prepared tray and, using your hands, massage in the oil and spices to coat well. Season generously with salt and pepper and bake for about 45 minutes, or until the pumpkin is soft and caramelised, with crispy skin and a lovely golden brown colour on the outside.

While your pumpkin is cooking, make the avocado dressing. Add all the ingredients to a food processor and blitz until well combined, smooth and creamy. Set aside.

To serve, divide the pumpkin wedges among plates or pile onto a large platter and drizzle over the avocado dressing. Scatter over the toasted pumpkin seeds and coriander and serve with the lime cheeks for squeezing.