Thai style Roast Pumpkin

Thai style Roast Pumpkin

Using the seed end of the butter nut pumpkin left over from tea last night ... cut this into wedges and remove the seeds leaving the skin on. Drizzle with olive oil and salt and pepper and roast them standing up if possible until cooked and golden all over.

• Make the dressing while this is happening. Into a saucepan place all of the following ingredients...1 clove of crushed garlic, 1tea spoon ground cumin, 2 table spoons sweet chili sauce, 4 table spoons rice wine vinegar, 1 table spoon brown sugar, 2 table spoons ketjap manis, 2 table spoons olive oil and 2 tea spoons sesame oil ... bring to the boil and simmer gentle for 2 minutes.

Toss the baked pumpkin and dressing together in a large bowl and let them cool to room temperature for about 30 minutes...serve sprinkled with any of the left dressing and roughly chopped coriander.

This twist on delicious roast pumpkin that you may not be able to resist will be served for tonight's tea of simple home made salmon patties (tomorrows recipe) and a two minute tossed salad... tasty finger food option for a party serve with a serviette.