Pimp my Crisp Bread - roast pumpkin & goats curd

Couldn’t find a photo of this one - so excuse the terrible screenshot!

Such a classic combo - and the flavours and textures really do complement each other beautifully - salty and sweet, smooth and crunchy. Its all here!

SERVES: 1-2 as a snack PREP TIME: 10 mins TOTAL TIME: 45 mins

INGREDIENTS

¼ pumpkin, cut into 3cm wedges

Extra virgin olive oil, for roasting and drizzling

100 g soft goat’s curd

Finely grated zest of 1 lemon

Your favourite crisp bread (seedier the better IMO)

Sea salt and freshly cracked black pepper

Optional toppings

Crispy roasted lentils

Pepitas or roughly chopped walnuts

Pickled red onion

Rocket or fresh herbs

Chilli flakes

METHOD

Preheat the oven to 180°C.

Arrange the pumpkin wedges on a lined baking tray. Drizzle with extra virgin olive oil and season with salt and pepper.

Roast for 35–45 minutes, or until the pumpkin is tender and beautifully caramelised around the edges. Allow it to cool slightly. You’ll likely have some pumpkin left over for salads, sandwiches or another round of crispbreads.

Spread the goat’s curd generously over the crispbread.

Top with chunks of roasted pumpkin and use a fork to gently squash them into the curd.

Finish with lemon zest, a small drizzle of extra virgin olive oil and your choice of toppings. Season with extra salt and cracked black pepper, if needed.

To make crispy lentils

Drain and rinse a tin of lentils, then pat them thoroughly dry. Toss with extra virgin olive oil and your favourite spices before roasting at 200°C until golden and crunchy, stirring occasionally.

Buon appetito!