Temptation For Food

Roast Pumpkin, Feta and Chili Dip with Toasted Cashews

Ingredients

500g Kent pumpkin, remove skin & seeds, cut into quarters
½ teaspoon cumin
½ teaspoon caraway seeds
Extra virgin olive oil
Sea salt & cracked pepper
80g Danish feta
¼ cup coriander
2 teaspoons red chili, chopped
½ cup cashews, roasted, chopped
2 large multi grain wraps (store bought)
Olive oil spray*

Method

Makes 1 1/2 cups

  1. Preheat oven to 180°C (350°F). Place pumpkin pieces on an oven tray, drizzle with olive oil, scatter over cumin and caraway seeds and season with salt and pepper. Cook in the oven for 30 minutes or until pumpkin is soft, remove from oven and cool.
  2. For the multi grain crisps, spray each side of the wraps with olive oil spray, season with salt and pepper (if desired) and cut into triangles. Place on baking trays with the cashews and place in the oven (remove the cashews after 2 minutes) and cook crisps for 4-5 minutes or until lightly browned, remove from oven and place a cooling rack.
  3. In a food processor, add pumpkin, feta, coriander and chili and blitz until smooth. Season to taste and pour into a serving dish top with cashews and serve with multi grain crisps on the side.

Chefs Notes

*You can also use butternut pumpkin with this recipe. Olive oil spray can be found in most supermarkets to substitute, you can just brush a little olive oil on the wraps.

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