Eskort

Roasted Pumpkin with Pork Ragu, Mixed Seeds and Salad Greens

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.

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