Roast pumpkin salad (Vegan)

INGREDIENTS

1 medium butternut Pumpkin , trimmed, unpeeled, halved lengthways, seeds removed, then cut widthways into 2½ cm wide slices (800g)

45ml olive oil

6 large tomatoes, halved lengthways (500g)

3cm piece of ginger, finely grated (25g)

1 red chilli, de-seeded and finely diced

2 garlic cloves, crushed

30g dark sugar

coarse sea salt and black pepper

METHOD

1 Preheat the oven to 240°C/220°C 

2 Mix the pumpkin  with 2 tablespoons of the oil, 2 teaspoons of salt and a good grind of black pepper. Spread out on a large parchment-lined baking tray and roast for 35–40 minutes, until golden-brown. Set aside to cool.

3 Reduce the oven temperature to 170°C/150°C 

4 Place the tomato halves on a parchment-lined baking tray, skin-side down. Sprinkle with 1/4 teaspoon of salt drizzle with the last tablespoon of oil and cook for 80 minutes, until softened.

5 Place the ginger, chilli, garlic, sugar and 1/4 teaspoon of salt in a medium bowl. Mix to form a paste, then spoon this on top of the tomatoes. Cook for another 40 minutes, until caramelized, and set aside to cool.

6 Place all the ingredients for the lime yoghurt in a small bowl, with 1/2 teaspoon of salt and a good grind of black pepper. Mix well and keep in the fridge until ready to serve.

7 Spread the squash out on a large platter and arrange the tomatoes in between. Drizzle over the lime yoghurt, sprinkle with the coriander, cashews and shallots, if using, and serve

Lime yoghurt:

120g Coconut  yoghurt (Coyo)

¼ tsp GROUND CARDAMOM 

Finely grated zest of ½ lime, plus 1½ tsp lime juice To serve

5g coriander leaves, roughly chopped

30g cashew nuts, toasted and roughly chopped

10g crispy shop-bought shallots (optional)