Roast pumpkin recipe with garlic yoghurt, almonds and spice

1 tbsp coriander seeds

350g Japanese pumpkin

1 tbsp extra virgin olive oil

sea salt and freshly ground pepper

1⁄2 cup toasted almonds, lightly chopped

1⁄4 cup fresh coriander leaves

For the garlic yoghurt dressing

1⁄2 cup sheep's milk yoghurt

1 clove of garlic, finely chopped

juice of 1⁄2 lemon

1. Preheat oven to 200 degrees celsius.

2. In a frying pan over a medium-high heat, add the spices and dry fry for a few minutes until fragrant. Lightly crush in a mortar with a pestle.

3. Remove the seeds from the pumpkin and, leaving the skin on, slice into chunks. Toss the pieces in the oil, seasoning and spices. Evenly spread on a roasting tray and place in the oven. Roast until golden and soft, about 30 minutes.

4. For the yoghurt dressing, combine all the ingredients with some seasoning in a bowl.

5. Place the pumpkin pieces on a large share platter. Drizzle the garlic yoghurt on top, scatter with almonds and coriander leaves then serve.