Roast Pumpkin W Cinnamon, Pine Nuts And Yoghurt

• 1/2 jap pumpkin, unpeeled, seeded and cut into 8 slices
• 100 ml olive oil
• 2 teaspoons ground cinnamon
• sea salt, freshly ground
• black pepper, freshly ground
• 1 cup plain yogurt
• 1/2 lemon, juiced
• 4 tablespoons pine nuts, toasted (8 teasponns)
• 1 small red chile, very finely sliced
• 6 sprigs coriander, leaves only (cilantro)

1. Preheat the oven to 200u0b0C.
2. Place the pumpkin, olive oil and cinnamon in a bowl. Season with salt and pepper and toss to combine.
3. Transfer the pumpkin mixture to a baking tray and bake for approx 30 to 40 minutes, or until golden and cooked.
4. Arrange the pumpkin on a serving platter and drizzle with the yoghurt.
5. Pour over the lemon juice and scatter on the toasted pine nuts, chilli and coriander leaves over the top.
6. Suggested, best served at room temperature when all the flavours have melded together.

pumpkin, olive oil, ground cinnamon, salt, black pepper, plain yogurt, lemon, pine nuts, red chile, coriander

Taken from www.food.com/recipe/roast-pumpkin-w-cinnamon-pine-nuts-and-yoghurt-438378 (may not work)