Chilli Pumpkin & Parmesan Broc
WITH Jazmyn McKinnie
Dinner/Lunch • 35 mins • Serves: 4 • Cost: $3.50 approx. ($1.75/serve)
Chilli Roast Pumpkin
Ingredients
- ¼ kent pumpkin
- pinch cinnamon
- pinch chilli flakes
- handful pumpkin seeds
- natural or greek yoghurt
- olive oil
- salt & pepper
Method
- Pre-heat oven to 180oC (fan-forced)
- Slice pumpkin approx. 1 cm thick
- Place on baking tray
- Drizzle over olive oil
- Sprinkle over, cinnamon, chili flakes, salt and pepper
- Roast for 30mins
- Sprinkle over pumpkin seeds and roast for further 5 mins
- Serve with a drizzle of yoghurt
Roast Parmesan Broccoli
Ingredients
- 1 large broccoli head (or two small)
- 1 large crushed garlic clove
- handful of almonds
- handful of grated parmesan
- extra virgin olive oil
- salt and pepper
Method
- Pre-heat oven to 180oC (fan-forced)
- Slice broccoli head lengthways
- Place on baking tray
- Add crushed garlic, salt and pepper
- Drizzle with olive oil
- Mix with hands until broccoli is lathered in olive oil
- Roast for 20mins
- Roughly chop almonds and sprinkle over broccoli
- Roast for further 5 mins
- Serve with grated parmesan