I'm still yet to determine whether it's acceptable to ask people to drain their preserved lemons for the sake of some delicious pumpkin. Not that two tablespoons worth is going to do untold damage, of course, but if you're anything like me, you'll get a taste for putting preserved lemon juice on everything, and that and will be that. You can say goodbye to preserved lemons with ample liquid to keep them preserved.
Since becoming way more intolerant to everything under the sun, I've had to try and get a bit more creative with how I flavour things (given that the Lord and saviour, garlic, is out of the question.) I don't want to say that I drastically overuse preserved lemon in most things, but I will, because I'd be lying if I didn't.
I used Kent pumpkin for this recipe, given it's lower FODMAP qualities. You could also use coconut yoghurt in place of the Greek if lactose is an issue, but fingers crossed for your general sake that it's not.
700-800g Pumpkin (I used Kent because it’s more FODMAP friendly)
1-2 tablespoons preserved lemon juice (the more the merrier)
2 ¼ pieces of preserved lemon, chopped
Zest of ½ lemon
2 tablespoons olive oil
1 chilli, chopped (chilli flakes are a good substitute if you forgot a chilli)
Salt and pepper
1 cup (plus more if you like yoghurt) Greek Yoghurt
1 handful coriander, chopped
Extra chilli, to serve
Olive oil, to drizzzzzzle
1. Preheat the oven to 180 degrees Celsius. In a large bowl, combine the olive oil, lemon zest, preserved lemon pieces and juice, chilli, and seasoning. Once combined, rub the mixture into each slice of pumpkin. You can allow it to sit and marinate if you have the time.
2. Line a large baking tray with baking paper, and spread the pumpkin slices out evenly, covering them in the leftover sauce. Place into the oven and cook for anywhere between 20-40 minutes - this will depend on how thickly you slice your pumpkin.
3. To assemble, spread the yoghurt over your assembly vessel of choice, followed by the pumpkin and coriander. I like to top it with a second chilli, and a bit of salt and pepper. I also really like it with some pomegranate arils, which is a word I have enjoyed ever since learning it.