Colin's whole-baked pumpkin is the perfect vegetarian meal Recipe

Ingredients

• 1 whole small Jarrahdale (blue) pumpkin (21/2kg)
• 1/2 bunch sage
• 1/2 bunch rosemary
• 2 bay leaves
• 2 bird’s eye chillies, finely chopped
• 2 cloves garlic, sliced
• 4cm piece ginger, finely grated
• 1 Tbsp ground coriander
• Pinch nutmeg
• Sea salt flakes and freshly ground black pepper
• 1/2 cup extra virgin olive oil
• 1 pomegranate
• Juice and finely grated zest of 2 lemons
• 1/2 bunch mint, roughly chopped
• Greek-style yoghurt or goat’s cheese, to serve