Roasted Pumpkin with Sweet Corn Salsa 🌽 Ottolenghi Style

Name: Roasted Pumpkin with Sweet Corn Salsa 🌽 Ottolenghi Style
Ingredients: 1 large butternut pumpkin, halved lengthways, seeds scooped out, skin on (or off if you prefer), cut into 3 cm x 8 cm wedges (see notes at bottom); 5 tbsp extra virgin olive oil, plus more to finish; Sea salt; freshly ground black pepper; 2 whole corn cobs; 1 large red chilli, deseeded and finely diced; Finely grated zest of 1 large lime, plus 4 tbsp lime juice; 10 g coriander leaves, roughly chopped; 10 g mint leaves, roughly shredded; ¼ tsp chilli flakes (optional); 30 g pumpkin seeds, toasted; 50 g feta, crumbled into 1–2 cm pieces

www.freshconnection.com.au

I love this winter salad which I’ve adapted from Yotam Ottelenghi. It's so easy and it combines all my favourite ingredients. Don't be too concerned about getting your ingredient quantities exact.

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Ingredients

1 large butternut pumpkin, halved lengthways, seeds scooped out, skin on (or off if you prefer), cut into 3 cm x 8 cm wedges (see notes at bottom)
5 tbsp extra virgin olive oil, plus more to finish
Sea salt
freshly ground black pepper
2 whole corn cobs
1 large red chilli, deseeded and finely diced
Finely grated zest of 1 large lime, plus 4 tbsp lime juice
10 g coriander leaves, roughly chopped
10 g mint leaves, roughly shredded
¼ tsp chilli flakes (optional)
30 g pumpkin seeds, toasted
50 g feta, crumbled into 1–2 cm pieces