Grilled Pumpkin with a Green Pumpkin Seed Dressing
by Liz Earle, MBE
Serves 4-8 as a side
Ingredients
- 8 slices of pumpkin or squash, about 1⁄2–1cm thick
- 1 tbsp olive oil
- Salt & pepper
- For the dressing
- 100g pumpkin seeds
- 2 cloves garlic, crushed
- 2 green tomatoes (or tomatillos), chopped
- 2 Cos lettuce leaves, chopped
- 1 tbsp coriander, chopped
- 1 tbsp mint, chopped
- 2 tbsp rapeseed oil
- 2 green chillies, roughly chopped
- Salt & pepper
Method
- Toss the pumpkin slices in the olive oil and season well.
- Toast the pumpkin seeds in a pan over a medium heat for 5 minutes until they start to pop. Allow to cool and place in a blender with the rest of the dressing ingredients. Blitz together, adding a little water until the mixture is easy to pour. Season well.
- Cook the pumpkin slices by grilling or roasting. A contact grill is useful or the pumpkin can be cooked on a griddle plate for a few minutes either side until tender. If roasting, cook in a medium oven for about 30 minutes.
- To serve, arrange the pumpkin slices and drizzle with the dressing.
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