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Braaied smashed pumpkin with salsa verde and yoghurt

By Hannah Lewry
6
Easy
20 minutes
1 ½ hours

Ingredients

  • 2 whole pumpkins
  • 2 cups thick plain yoghurt
  • For the salsa verde, blend:

  • 5 T olive oil
  • 1 clove garlic, crushed
  • 4 anchovy fillets, roughly chopped
  • 1 t Italian parsley chopped
  • mint 1 t chopped
  • 1 t capers
  • gherkins chopped, to taste
  • lemon juice, to taste
  • sea salt and freshly ground black pepper, to taste

Method

Wrap the pumpkins in baking paper and tin foil and place into medium to cool smouldering coals. Roast for 1½ hours, or until soft.

Remove from the coals and cool slightly. Unwrap and serve with the salsa verde and yoghurt. Season to taste.

DISCOVER MORE BRAAI RECIPES HERE

DISCOVER MORE WAYS WITH PUMPKIN HERE