Spicy roasted pumpkin

Now in my part of the world it is hot, hot, hot, and very steamy. It is not the weather for roast dinners, and snuggling beside a fireplace, or eating soup and thick crusty bread. But as I am a fanatical lover of pumpkin, this season is where salads with warm roasted pumpkin come into their own. I love pairing pumpkin with peppery rocket, Persian feta and pistachios, or with cous cous, spinach and currants, or with segmented oranges, cranberries and romaine lettuce. This is an excellent recipe to give a spicy edge to your roasted pumpkin, and is oh so quick and easy to pop into the oven while you cool off in the pool.

Serves 4 – 6 depending on the oomph of your salad and the appetite of those partaking

1 kg Kent pumpkin
2 tablespoons olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon dried chilli flakes
1 teaspoon black sesame seeds
1 teaspoon cumin seeds, whole
1/2 teaspoon ground coriander
seat salt and black pepper

Preheat oven to 180 C. Slice the pumpkin into medium sized wedges, leaving the skin on, but scraping out the seeds and membrane. Place a sheet of silicon paper onto a baking tray and arrange the pumpkin in a single layer on the tray. Drizzle over the olive oil and then evenly scatter over the spices, turning once to cover both sides. Season well with the salt and pepper and roast for 35 – 40 minutes. Remove from the oven and eat hot, or warm in a robust salad.