Roasted Pumpkin with Pork Ragu, Mixed Seeds and Salad Greens

Prep Time

15min

Cook Time

15min

Total Time

30min

Serves

4

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

Serve the roasted pumpkin on salad greens, then top with seeds and cold ragu.