Pumpkin with Pomegranate

Ingredients

• 1 small Hokkaido pumpkin (about 1.2 kg)
• 1 clove garlic
• 50 ml olive oil
• coarse Sea salt
• black pepper (freshly ground)
• 0.5 pomegranate
• 2 tbsp sunflower seeds
• 0.5 handful mint

Instructions

1. 1.

   Preheat the oven to 180°C fan-forced. Peel the pumpkin as desired and scrape out the seeds and fibrous interior with a spoon. Cut the flesh into 2 cm wide strips. Crush the garlic.

2. 2.

   Mix the pumpkin strips with olive oil, crushed garlic, salt, and pepper and spread them on a baking tray. Bake in the preheated oven for 30-35 minutes until tender, turning once or twice during cooking.

3. 3.

   Arrange the roasted pumpkin on a plate. Sprinkle pomegranate seeds and sunflower seeds over it. Finish with a pinch of coarse sea salt and garnish with mint leaves before serving. This pairs well with lamb dishes or grilled steak.