Pumpkin With Crème Fraiche, Peanut Rayu, Coriander & Spring Onion

Pumpkin With Crème Fraiche, Peanut Rayu, Coriander & Spring Onion

Serves 4

40 minutes

About the recipe

Katie: "A great big family salad perfect for sharing of for a summer BBQ. Can use coconut yoghurt instead of dairy for vegans or plant based eaters. Peanut Rayu is a sweet salty condiment. I started a wee company selling it a few years ago its inspired by the chilli sauces I grew up eating in Asia. It’s available nationwide in about 150 stores. Please check www.whitemausu.com for your near-ist stockist. It’s great used at the end like we have done in this recipe but can also be thrown on pumpkin or other vegetables before you roast, the seeds and stuff get charred and its delicious. Try find crème fraiche with a high fat content. The French ones are finger licking good."

  • Pumpkin cut into wedges skin on (life's too short it's so easy to take off once on your plate)
  • Olive oil
  • Salt and pepper
  • One jar of Peanut Rayu
  • Crème fraiche or coconut yoghurt for a vegan alternative
  • Spring onion chopped into thin discs
  • Coriander, pickled