Slice the pumpkin in half horizontally and remove the seeds. Score the flesh with a sharp knife but don’t cut through the peel.Crumble the feta and scatter it with the biltong, chilli, salt, pepper and half the butter over one half of the pumpkin. Spread the rest of the butter and the honey over the other half.Put an upturned tin mug in the centre of each pumpkin half then wrap in two layers of foil. The mug will keep the foil away from the flesh and prevent the flesh from burning.Braai the pumpkin over a single layer of coals for 30 – 45 minutes until the flesh is tender.Recipe reprinted with permission of Go! MagazineText: Dion Gerebe Image: Myburgh Du PlessisTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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