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Pumpkin time | Milkbottle

Pumpkin time

Pumpkin Party

Make a salad of roast pumpkin with garlic, red chili and goat’s cheese, serve with sourdough bread.

Recipe
1 pumpkin, seeds removed & cut into thumb sized wedges
4 cloves of garlic, thinly sliced
2 red chillies, seeds removed & chopped
olive oil
sea salt & freshly ground black pepper
1 tsp nigella seeds
2 handsful of rocket
chalky goat's cheese
Preheat the oven to 180┬║C.
Season pumpkin wedges generously with salt & pepper and drizzle with olive oil.
Roast for 15 minutes in the oven.
Scatter with garlic slices and chopped chillies and roast for 5-10 minutes, until pumpkin is tender and slightly charred at the edges.
Place pumpkin with rocket on a platter, crumble the goat's cheese over it and garnish with nigella seeds.
Serve with coarse sourdough bread as a starter.

Image: Susanna Blavarg via Taverne Agency. Recipe: Leonoor Ottink

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