Grilled Pumpkin with a Green Pumpkin Seed Dressing

by Liz Earle, MBE

Serves 4-8 as a side

Ingredients

  • 8 slices of pumpkin or squash, about 1⁄2–1cm thick
  • 1 tbsp olive oil
  • Salt & pepper

  • For the dressing 
  • 100g pumpkin seeds
  • 2 cloves garlic, crushed
  • 2 green tomatoes (or tomatillos), chopped
  • 2 Cos lettuce leaves, chopped
  • 1 tbsp coriander, chopped
  • 1 tbsp mint, chopped
  • 2 tbsp rapeseed oil
  • 2 green chillies, roughly chopped
  • Salt & pepper

Method

  1. Toss the pumpkin slices in the olive oil and season well. 
  2. Toast the pumpkin seeds in a pan over a medium heat for 5 minutes until they start to pop. Allow to cool and place in a blender with the rest of the dressing ingredients. Blitz together, adding a little water until the mixture is easy to pour. Season well. 
  3. Cook the pumpkin slices by grilling or roasting. A contact grill is useful or the pumpkin can be cooked on a griddle plate for a few minutes either side until tender. If roasting, cook in a medium oven for about 30 minutes. 
  4. To serve, arrange the pumpkin slices and drizzle with the dressing. 


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