Roast pumpkin with baharat, ricotta, fresh figs and watercress

Roast pumpkin with baharat, ricotta, fresh figs and watercress
Amanda Laird

Viva 4/6/2009

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Ingredients

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1 cup Pumpkin, peeled and chopped
3 tsp Olive oil
1 tsp Baharat seasoning
1 to taste Salt
1 Ricotta cheese
2 Figs, halved
1 to serve Watercress
1 to serve Bread, (optional)

Directions

  1. Preheat oven to 200 degC. 
  2. Toss the pumpkin with the olive oil and baharat then sprinkle over salt to taste.
  3. Cook for 30 minutes or until soft then let cool.
  4. Arrange the pumpkin in the lunch box and drizzle over any remaining oil.
  5. Add a generous spoonful of ricotta, a handful of watercress and a couple of fresh figs, sliced in half.

Wine Match

Sauvignon Blanc

This dish is best matched with
Sauvignon Blanc

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