Roasted Jarrahdale Pumpkin with Pepitas and Goats Cheese

by Leah Halmagyi


  • ½ Jarrahdale pumpkin (approx. 2kg)
  • ½ cup extra virgin olive oil
  • sea salt flakes and freshly-ground black pepper
  • juice of 2 limes
  • 8 radishes, very finely sliced
  • ½ cup pepitas, lightly toasted
  • 1 bunch parsley leaves
  • ½ bunch mint leaves
  • 1 Tbsp white miso paste
  • 1 Tbsp tahini
  • 2 tsp coconut vinegar
  • 2 tsp dark sesame oil
  • 100g soft goats’ cheese


Preparation time: 10 minutes
Cooking time: 1 hour
Serves: 4-6

1 Preheat oven to 200°C. Cut the pumpkin into wedges, then toss with half the extra virgin olive oil and season generously with salt and pepper. Arrange on a lined oven tray and bake for 1 hour, until tender and lightly blackened. Set aside to cool completely.
2 Toss the radishes, pepitas and herbs in a large bowl, then add the pumpkin and mix very gently.
3 Put the miso paste, tahini, coconut vinegar, sesame oil and remaining extra virgin olive oil in a second bowl, season with salt, then whisk until creamy. Drizzle over the salad. Scatter with goats cheese.