Ember Roast Pumpkin with Coriander, Almonds and Tahini Yoghurt Sauce - Chef Recipe by Rodney Dunn
Ingredients
2.5 kg pumpkin (winter squash), such as jap or kent pumpkin
80 g almonds
1 bunch coriander leaves, loosely packed, to serve
Yoghurt Tahini Dressing:
250 g thick natural yoghurt
3 garlic cloves, finely chopped
50 ml extra-virgin olive oil
1 Tbs tahini
Method
Prepare the embers of fire and ash, place the whole pumpkin into the fireplace and completely cover by about 3–4 cm of ash and embers. Cook for about 3–4 hours or until the pumpkin is tender .
Place the almonds in a cast-iron frying pan over the fire and stir until toasted, about 6–7 minutes. Remove and allow to cool, then roughly chop.
For the yoghurt tahini dressing, combine the ingredients in a bowl and stir to combine, seasoning to taste.
Scoop out the pumpkin, drizzle with dressing and scatter with almonds and coriander leaves.
Serve immediately.
