Hellishly Hot Roasted Pumpkin
· 4 servings
Chop the vegetables
Cut the pumpkin into wedges and chop the potatoes and onion into pieces. Place them in a baking dish, season with salt and drizzle with a little olive oil.
Spice mix
Crush the pepper, dried chilli peppers and cinnamon in a mortar. If you don't have a mortar, you can of course use all the spices ready-ground, though the flavour won't be quite as bold.
Roast and serve
Sprinkle the spice mix over the vegetables in the dish, toss to combine, and roast at 180°C for about 45 minutes. Serve hot with a cold dressing, made simply by seasoning yoghurt or sour cream with salt and pepper.
