Ingredients

Method

• 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

Ingredients

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.

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