Harness the full nutritional power of the pumpkin with this tasty dish

Serves: 2

Prep time: 
10 minutes

Cooking time: 
30 minutes

Pumpkin power from Liz Earle Wellbeing Autumn 2015 - Credit Georgia Glynn Smith


8 slices of pumpkin or squash, about ½–1cm thick

1 tbsp olive oil

Salt & pepper

For the dressing

100g pumpkin seeds

2 cloves garlic, crushed

2 green tomatoes (or tomatillos), chopped

2 Cos lettuce leaves, chopped

1 tbsp coriander, chopped

1 tbsp mint, chopped

2 tbsp rapeseed oil

2 green chillies, roughly chopped

Salt & pepper


Toss the pumpkin slices in the olive oil and season well. Toast the pumpkin seeds in a pan over a medium heat for 5 minutes until they start to pop. Allow to cool and place in a blender with the rest of the dressing ingredients. Blitz together, adding a little water until the mixture is easy to pour. Season well. Cook the pumpkin slices by grilling or roasting. A contact grill is useful or the pumpkin can be cooked on a griddle plate for a few minutes either side until tender. If roasting, cook in a medium oven for about 30 minutes. To serve, arrange the pumpkin slices and drizzle with the dressing. Optional – sprinkle with cooked corn and goat’s cheese.

Recipe and image courtesy of Liz Earle. Visit for more information

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