Serve the roasted pumpkin on salad greens, then top with seeds and cold ragu.
Roasted Pumpkin with Pork Ragu, Mixed Seeds and Salad Greens
Ingredients
- 750 ml (3 C) Pre-prepared Ragu (refer to recipe)
- 400 g pumpkin, cut into wedges
- olive oil
- coarse salt
- black pepper
- fresh thyme
- chilli flakes
- cumin
- 125 ml (½ C) mixed seeds
- green salad leaves
- Allergens
- This recipe contains seeds, sulphites, wheat (gluten) and soya (soy).
- Substitutions
- Pulled Pork Ragu (gluten, soy, sulphites): Use the allergen-free version of our ragu recipe.
- Mixed Seeds: If you have a seed allergy, omit the mixed seeds from the recipe.
Method
- Preheat oven to 200°C.
- On a lined baking tray, dress pumpkin wedges with olive oil and season with salt, black pepper, thyme, chilli flakes and cumin.
- Bake for 15 minutes.
- Toast the seeds in a small pan.
Serve
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