Serves 4



Jap pumpkin, cut into wedges (5-8 depending on how many people)

¼ cup fresh pumpkin seeds (amount will depend on how many seeds you get from the pumpkin)

Coconut oil, melted

Sea salt

Fresh rosemary sprigs

120 g packet baby rocket

¼ cup parsley, roughly chopped

2 tablespoons pomegranate seeds

2 tablespoons macadamia nuts, roughly chopped


½ cup macadamia nuts, soaked in boiling water overnight (alternatively you can boil them for 30 minutes)

1 garlic clove, crushed

1-2 tablespoons lemon juice

½ cup macadamia milk

2 tablespoons coconut yoghurt

Pinch sea salt



Preheat oven to 160°C. Line two baking trays with baking paper and set them aside.

Scoop the seeds from the pumpkin and place them in a colander or sieve. Wash them thoroughly, making sure to remove all the pumpkin bits from them.

Turn them out onto a clean tea towel or paper towel, and rub them dry (We don’t want any water left on them, otherwise they won’t crisp up). Once they are completely dry, throw them onto one of the lined trays, coat them in a little coconut oil and spread them out making sure they are not overlapping each other.

Place the tray in the oven and cook for 20-25 minutes, or until they are golden and crispy. Allow the seed to completely cool before using them.

Crank the oven up to 180°C and using a sharp knife cut the pumpkin into even wedges. Place them on the lined baking tray and drizzle over some coconut oil, season with sea salt and sprinkle over some fresh rosemary. Rub this all in using your hands, making sure each wedge is coated well.

Pop it in the oven and roast for about 40 minutes to an hour, turning them once halfway through. Allow it to cool slightly before using.

To make the macadamia cream, add the crushed garlic and lemon juice into a small bowl (Making sure the garlic is completely covered in the lemon juice). Leave this to stand for at least 20 minutes so the garlic can cure.

Drain the macadamia nuts and pop them into a blender along with all the other ingredients. Blitz until it’s well combined and creamy. If the cream seems quite thick add a little water, and blitz again until you reach your desired consistency.

Grab a large serving platter and scatter over the rocket leaves and arrange the pumpkin wedges on top. Drizzle over the macadamia cream, sprinkle with chopped parsley, pumpkin seeds, pomegranate seeds, and macadamia nuts. Enjoy!



Love this recipe?

Pin It on Pinterest