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

Step 1
Preheat the oven to 190*C. Take the seeds out of the pumpkin and with the skin on cut wedges.

Step 2
Place them in a bowl and season with salt pepper and oil. Place in a hot oven making sure to not overcrowd the tray, give lots of space so can roast properly.

Step 3
Cook for 35 min or until browned maybe slightly blackened at the corners and a knife goes through the flesh. Let cool slightly.

Step 4
Place on a big serving dish. Add some dollops of crème fraiche add some spoonfuls of Peanut Rayu and then finish with some maldon salt, cracked black pepper and some sprinkles of spring onion and pickled coriander.