It took a few attempts to get this recipe just right but now I have it and it has such a wonderful colour and fresh taste that I am really glad I persisted with it. In the first incarnation it was far too spicy. The second lacked a little depth. In the words of Goldilocks this one is just right. It looks so pretty on the side of a plate and works great with falafel and pita also.
Obviously you don’t need this much pumpkin but I just couldn’t resist taking a photograph of it when I came back from the market because it was so vibrant.
you will need;
1 green chilli
2 green tomatoes
1tbsp fresh coriander, chopped
1tbsp fresh chives, chopped
1/2tsp ground cumin
2 spring onions (red if you can find them)
salt & pepper
Begin by preparing your pumpkin, cut it into small cubes. Coat in ground cumin and roast it in the oven until tender, remove and cool.
Whilst the pumpkin is in the oven you can prepare the rest of your ingredients. Finely chop and deseed the chilli.
Chop the coriander, chives, green tomato, spring onions. Add these to a bowl with the chilli.
Zest and juice the lime and season the ingredients. Finally add your pumpkin and gently mix thoroughly. Now you are ready to serve.
To can serve this straight away or store in an airtight container in the fridge overnight.