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    May 12, 2019 4 minutes

    ROAST PUMPKIN WITH HORSERADISH & MINT SALSA

    Prep + cooking: 1 hr. Serves 6.

    1kg jap pumpkin, skin on, washed well
    2 tbsp olive oil

    Horseradish cream

    30g fresh horseradish, peeled, grated
    250g crème fraîche
    3 tsp lemon juice

    Mint salsa

    5 anchovy fillets
    2 tbsp baby capers
    1 clove garlic, chopped
    1 cup firmly packed mint leaves
    1 cup firmly packed fresh flat-leaf parsley
    ½ cup (125ml) extra-virgin olive oil

    1 Preheat oven to 200˚C (180˚C fan). Line a large oven tray with baking paper.

    Cut pumpkin into 5cm-thick wedges and place in a large bowl with oil; season generously. Massage oil and seasoning onto each piece of pumpkin. Transfer to prepared tray, standing wedges upright. Roast pumpkin

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