Moroccan Spiced Pumpkin

Between the delicious taste and festive colours, this recipe is perfect to take along as a side for your Christmas feasts! A vegetarian take on a Christmas roast but a crowd pleaser for all.

Moroccan Spiced Pumpkin

Serves 4

Prep time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 1kg jap pumpkin, sliced into wedges

• 1 tsp ground cinnamon

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp ground ginger

• 1 lemon, juiced

• 1 tbsp extra-virgin olive oil

• Salt and pepper, to taste

• 1.5 cups lentils, drained and rinsed

• 1 pomegranate, seeds only

• 2 cups rocket

Method:

1. Preheat the oven to 180°C, on a fan forced setting.

2. Line a baking tray and lay the pumpkin slices on it.

3. Sprinkle over the cinnamon, cumin, coriander and ginger.

4. Drizzle over the lemon juice and olive oil and season with salt and pepper.

5. Place the tray in the oven and cook for 25-30 minutes, until the pumpkin is tender and cooked through.

6. Serve the roast pumpkin with a side of rocket, lentils and pomegranate.