Sweet and earthy pumpkin pairs beautifully with the garlicky feta dressing and the crunchy toppings.
Serves: 6
INGREDIENTS
1½ kilograms butternut or crown pumpkin, peeled, seeded and cut into large chunks
olive oil
sea salt and ground pepper
FETA AND YOGHURT DRESSING
1½ cups thick plain yoghurt
100 grams creamy feta
3-4 cloves garlic, crushed
2 tablespoons each olive oil and tahini
finely grated zest 1 lemon
1 tablespoon lemon juice
To serve
400-gram tin brown lentils, drained and rinsed
150 grams creamy feta
1 small red onion, thinly sliced
2 tablespoons each toasted pine nuts and sesame seeds
2 tablespoons fresh dill
chilli flakes, for sprinkling
METHOD
Preheat the oven to 200°C fan bake.
Toss the pumpkin on a large baking tray with olive oil, salt and pepper. Roast for about 25 minutes, until just tender.
FETA AND YOGHURT DRESSING: Blitz all the ingredients in a food processor until smooth. Season with salt and pepper.
to serve: Spread half the dressing on a serving plate and top with the lentils. Pile on the pumpkin and crumble over the feta. Top with the onion, pine nuts, sesame seeds, dill and as much chilli as you like. Serve the remaining dressing separately.
DRINKS MATCH:
New from the windswept Wairarapa Plains is the brainchild brand of Pete Mason and Karen Delehanty. Ngā Pari translates to 'the cliffs'; the name comes from the vineyards’ location, adjacent to cliffs carved by the Ruamahanga River. Quince, baked apple and a hint of anise add to the complexity and prickly heat of the Ngā Pari Wairarapa Pinot Gris 2021 ($26), which works spectacularly with sweet roast pumpkin. ngapari.co.nz
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