Coriander and blueberries together-perfect. If there are no fresh blueberries, this recipe works perfectly with frozen blueberries.
1/2 medium Hokkaido pumpkin, seeded and cut into columns
4 tbsp olive oil
1 tsp curry
1 clove garlic
30 g almonds, chopped
30 g pistachios, chopped
1/2 Bunch of coriander
3 tbsp lime juice
1 handful blueberries
1 tsp coconut blossom sugar
Mix the pumpkin, garlic, 2 tbsp olive oil, curry, salt and pepper and spread on a baking sheet. Bake in a hot oven at 190 degrees (circulating air 175 degrees) for 15-20 minutes.
Meanwhile, mix corainder, 2 tbsp olive oil, pistachios, almonds, lime juice, blueberries, salt, pepper and coconut blossom sugar.
Remove the pumpkin from the oven and sprinkle with the topping.