Sweet and sour pickled pumpkin

This roasted veg pickle is perfect for preparing over the weekend, for lunchboxes the week ahead.

Less than 30 minutes

Makes 4-5 cups

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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

Toss pumpkin wedges with seasoning and oil.
Roast at 220°C for 15-18 minutes. Cool.
Combine remaining ingredients in a saucepan on low heat.
Simmer for 4-5 minutes, stirring until sugar dissolves and allowing the flavours to infuse.
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.
Cool and refrigerate.
Keeps for 4-5 days.

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