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Pesto Peanut Crusted Pumpkin Wedges
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Pesto Peanut Crusted Pumpkin Wedges
Prep Time
15 mins
Cook Time
1 hr
 

Try these out of a festive dish this Christmas, full of flavour and easy to make!

Ingredients
  • 5 - 6 wedges kent pumpkin
  • rice bran oil spray or olive oil spray
  • 1 teaspoon coriander seeds
  • 2 tablespoons crushed nuts
  • Rind of one small lemon
  • 2 tablespoons red or green pesto
  • Drizzle of olive oil if needed
Instructions

  1. Pre-heat oven to 180°C (356°F)

  2. Line a baking tray with baking paper and spray the wedges with rice bran oil or olive oil spray. Bake in the oven for 30 minutes.

  3. In a mortar and pestle grind down the coriander seeds until well ground. Add the crushed peanuts and grind further. Add the lemon rind and mix through. Put this mixture in a separate bowl and mix through the pesto. Add a drizzle of olive oil if needed.

  4. Once the pumpkin wedges have baked for 30 minutes, gently turn them over and spread the pesto peanut mixture on top of each piece. Place back in the oven for a further 30 minutes.