Pumpkin with creme fraiche, Peanut Rāyu, Coriander, chilli & spring onion.

A great big family salad perfect for sharing of for a summer bbq.

Can use coconut yoghurt instead of dairy for vegans or plant based eaters.

Peanut rayu is a sweet salty condiment. I started a wee company selling it a few years ago its inspired by the chilli sauces I grew up eating in asia. It’s available nationwide in about 150 stores. Please check www.whitemausu.com for your near-ist stockist. It’s great used at the end like we have done in this recipe but can also be thrown on pumpkin or other vegetables before you roast, the seeds and stuff get charred and its deliciousss.

Try find creme fraiche with a high fat content. The french ones are finger licking good.

 

Recipe

Ingredients

Pumpkin cut into wedges skin on( life's too short it's so easy to take off once on your plate)

Olive oil

Salt and pepper.

One jar of peanut rayu

Creme fraiche or coconut yoghurt

Spring onion chopped into thin discs

Coriander picked

 

Preheat the oven to 190c

Take the seeds out of the pumpkin and with the skin on cut wedges.

Place them in a bowl and season with salt pepper and oil

Place in a hot oven making sure to not overcrowd the tray, give lots of space so can roast properly.

Cook for 35 min or until browned maybe slightly blackened at the corners and a knife goes through the flesh.

Let cool slightly. Can cook these wedges ahead of time the morning of or night before a party.

Place on a big serving dish. Rustic style. Add some dollops of creme fraiche add some spoonfuls of Peanut Rayu and then finish with some maldon salt, cracked black pepper and some sprinkles of spring onion and pickled coriander.

 
  • You can toast the pumpkin seeds in a hot oven with some spices and seasoning. I love using fennel seed or perhaps paprika.