Sweet and sour pickled pumpkin

Ingredients:

• 2 small Hokkaido pumpkins, cut into wedges
• Salt and milled pepper 
• 2 Tbsp (30ml) olive oil 
• 1 cup (250ml) water
• 1 cup (250ml) sugar 
• 1 cup (250ml) rice vinegar or white balsamic
• 1 Tbsp (15ml) fish sauce
• 1 tsp (5ml) chilli paste 
• 2-4 red chillies, chopped
• 4 cloves garlic, chopped 
• 2cm knob ginger, peeled and grated

Method

1. Toss pumpkin wedges with seasoning and oil. 
2. Roast at 220°C for 15-18 minutes. Cool. 
3. Combine remaining ingredients in a saucepan on low heat. 
4. Simmer for 4-5 minutes, stirring until sugar dissolves and allowing the flavours to infuse.
5. Place pumpkin in a single layer in a plastic or glass container with a tight-fitting lid, and pour liquid over, making sure it covers pumpkin. 
6. Cool and refrigerate. 
7. Keeps for 4-5 days.