With goat's cheese and chilli, this dish is a winner!
|8||pumpkin — sliced|
|30 ml||olive oil|
|2.5 ml||garlic — cloves, finely chopped|
|2.5 ml||dried chilli flakes|
|2.5 ml||cinnamon — ground|
|salt and freshly ground black pepper|
|8||bacon — thick cut, streaky|
|1||goat's milk cheese — crumbled|
|fresh basil — handful|
Preheat the oven to 190°C.
Line a baking tray with some baking paper. Toss the pumpkin, olive oil, honey, garlic, chili flakes and cinnamon together. Season with a bit of salt and pepper.
Wrap a strip of bacon around each piece of pumpkin. Place it on the lined baking tray and bake for 25-30 minutes until tender. Scatter the goat’s cheese on top and add some basil leaves or micro herbs.
TIP: For an extra bit of crunch scatter 30ml (2 tbsp) of toasted sesame seeds, sunflower seeds or some finely chopped nuts over the cooked pumpkin.
TIP: If you find that it is too spicy to your liking, then serve each portion with a dollop of Greek yoghurt, sour cream or cultured cream. This brings down the heat and adds a lovely creaminess to the veggies.