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Roasted pumpkin & honey prawn bruschetta

Jap pumpkin is roasted slowly with chilli flakes and smoked paprika until tender and caramelised, then scooped from its skin and spread over toasted sourdough. Green prawns are marinated briefly in honey, garlic and more smoked paprika, then cooked in a hot pan until they caramelise at the edges. Each slice gets a dollop of sour cream before the prawns go on top, finished with a salsa verde blitzed from mint, basil, capers, garlic and lemon. The salsa can be made up to two days ahead and kept in a jar, which makes the final assembly quick.
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Ingredients Method

Ingredients
  

  • 1 kg Jap pumpkin Seed removed and cut into wedges
  • 1/3 cup Extra virgin olive oil
  • 1/2 tsp Dried chilli flakes
  • 2 1/2 tsp Smoked paprika
  • 1/3 cup Runny honey
  • 1 Garlic clove Crushed
  • 2 tbs Olive oil
  • 16 Large green prawns Peeled, deveined (leave tails on if you want)
  • 8 slicdes Sourdough Toasted
  • 1/2 cup Sour cream
  • 1 bunch Mint Leaves picked
  • 1/4 bunch basil Leaves picked
  • 1 Clove Garlic Crushed
  • 1/4 Cup Capers Drained
  • 1 Lemon Juiced
  • 1/3 Cup Extra virgin olive oil

Method
 

  1. Preheat the oven to 220 degrees C. Line a baking tray with baking paper. Arrange pumpkin in a single layer on prepared tray. Drizzle with oil and scatter with chilli and 1/2 tsp paprika. Roast for 1 hour or until tender and caramelised. Cool.Combine honey, garlic, oil and remaining 2 tsp paprika in a bowl. Add the prawns and toss to coat. Set aside for 15 minutes to marinate. When ready to serve, arrange sourdough on a serving platter. Scoop pumpkin flesh from skin and spread over sourdough, then dollop with sour cream. heat a large non-stick frypan over medium heat. Season prawns and add to pan. Cook until caramelised. Top bruschetta with prawns, drizzle with salsa verde.
  2. Place all ingredients in a food processor, season and whiz until smooth. Transfer to a jar and chill for up to 2 days.