Recipe by Melie’s Kitchen
Caramelised Honey Pumpkin
Ingredients:
3 cups diced skinless crown pumpkin (diced roughly 2cm)
1 Tbsp runny honey
1 red chilli, thinly sliced
1 Tbsp freshly squeezed lemon juice
Extra virgin olive oil, for drizzling
Toasts
Ingredients:
4 slices sourdough, about 1cm thick
Extra virgin olive oil, for drizzling
100g goats cheese, crumbled
1 Tbsp runny honey
Fresh dill fronds, for garnishing
1 Tbsp toasted sesame seeds
Method:
Preheat your oven to 200°C fan bake. Line a medium oven tray with baking paper.
Caramelised Pumpkin: Place the diced pumpkin onto the lined oven tray and drizzle generously with olive oil. Season well with salt (I used smoked sea salt). Roast in the oven for an initial 25-30 minutes, until the pumpkin is golden and tender. Remove the tray from the oven and smash up the pumpkin with a fork. Drizzle over the honey and lemon juice. Scatter over the chilli, drizzle with some more olive oil and season lightly again with salt. Return to the oven for a further 8-10 minutes, until the pumpkin is very golden and starting to caramelise. Set caramelised pumpkin aside until ready to use.
Toasts: Cut the slices of sourdough in half and place in an even layer on an oven tray. Drizzle generously with olive oil. Bake for 15-20 minutes, turning the slices over half way through cooking, until they are golden and crispy.
Assemble: Top the toasts with the pumpkin and goats cheese. Drizzle over the honey and a little more olive oil. Garnish with the dill & sesame seeds.
