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Roast Pumpkin with Pomegranate & Nigella Seeds

Roast Pumpkin with Pomegranate & Nigella Seeds

Serves 4

1/2 Japanese pumpkin (about 1.5 kg)
Canola oil spray
Salt flakes
1 tablespoon pomegranate seeds
1 tablespoon nigella seeds
Handful of flat-leaf parsley leaves

Pomegranate molasses dressing
75 ml pomegranate molasses
25 ml lime juice
150 ml extra virgin olive oil
Salt flakes and freshly ground black pepper

Preheat the oven to 220°C.

Cut the pumpkin into wedges, leaving the skin on. Place the wedges, skin side down, on a baking tray, spray with canola oil to coat evenly and sprinkle with salt.

Roast the pumpkin wedges for 30-45 minutes or until they are very soft with slightly burnt tips.

Meanwhile, for the dressing, whisk together the pomegranate molasses, lime juice and olive oil, then season to taste with salt and pepper.

Transfer the roast pumpkin to a bowl and pour over the dressing. Toss gently, then scatter with the pomegranate and nigella seeds and parsley.

Serve warm or at room temperature.