Roasted Pumpkin with Harissa and Cumin

Ingredients

• 1 small pumpkin or half a large one, about 800 g once peeled and deseeded
• 3 tablespoons OLYFO Gold Extra Virgin Olive Oil, plus a little to finish
• 1 teaspoon harissa
• 1 teaspoon ground cumin
• Good salt

Method

1. Cut the pumpkin into wedges about two centimetres thick – thinner and they go to mush.
2. Put everything in the roasting tray and turn it through with your hands until every piece is coated. Hands, not a spoon – it matters, and you will see why.
3. Roast at 220C for 30 to 35 minutes, until the edges have caught and gone dark. Turn once halfway.
4. A last pour of raw olive oil as it comes out of the oven.

Eat hot as a side, or cold the next day with yoghurt and bread.

Harissa paste from Poppa Peppa.