Thai-style Roasted Pumpkin Wedges with Avocado Dressing and Crunchy Seeds

Ingredients

• 1 large kent pumpkin (about 2 kg), unpeeled, deseeded and cut into large wedges
• 1 tbsp melted coconut oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• Sea salt
• freshly ground black pepper
• 2 tbsp pumpkin seeds, lightly toasted
• 1 small handful of coriander leaves
• 1 lime, cut into cheeks, to serve
• ½ cup olive oil (125ml)
• 1 Hass avocado
• 1 handful of coriander leaves
• 1 tbsp apple cider vinegar
• 1 tsp chilli powder
• Zest and juice of 1 lime
• Pinch of sea salt