Maple & Hing (Asafoetida) Roasted Pumpkin Planks with a Maple Lemon Raita (Curd)

By Chef Vicky Ratnani

Pumpkin:

INGREDIENTS

• Pumpkin: peeled and cut into long rectangular slices – 6 each
• Marinate Maple Syrup 2 tbsp

Vicky’s Spice Roast and grind:

INGREDIENTS

• Cinnamon stick 5g
• Cloves 2 g
• Peppercorns 5g
• Asafoetida 1 big pinch
• Kashmiri red chilli 1 each
• Salt to taste
• Cumin seeds 5g

METHOD

Roast and grind the above spices. Cool and grind in a mortar and pestle Marinate the pumpkin pieces with the spices and 1tbsp of the maple syrup and 1 tsp of olive oil.

Pan-fry the slices in a non-stick pan until just cooked

Maple Raita (Maple Curd)

INGREDIENTS

• Maple syrup 1 tbsp
• Plain yoghurt 1/2 cup
• Lemon juice 1/2tsp
• Lemon zest punch
• Chopped Coriander leaves 1 tsp
• Red chilli powder 1 tsp
• Chopped onion 1 tsp
• Chopped green chilli 1/2tsp
• Black salt pinch

METHOD

Drizzle the Maple Raita over the pumpkin slices

CALORIES PER SERVING

346

ADDITIONAL INFORMATION

Per serving: Protein (g) 8.4; Total Fat (g) 4.6; SFA (g) 2.5; MUFA (g) 1.1; PUFA (g) 0; Carbohydrates (g) 68.5; Fibre (g) 7.3; Cholesterol (mg) 15.8; Vitamin E (mg) 3; Riboflavin (mg) 18.5; Calcium (mg) 314.2; Magnesium (mg) 135.7; Sodium(mg) 831.1; Potassium (mg) 506.5; Iron (mg) 1.5; Zinc (mg) 828.5; Manganese (mg) 290.9