Braai'd Pumpkin

with Goat's Cheese Salad


  • 600g Pumpkin (I used Hokaido)
  • Good Olive Oil
  • 1 Tbsp Brown Sugar (optional)
  • 1 Tsp Cumin
  • 1 Tbsp roasted & ground Coriander
  • 1 Tsp ground Nutmeg
  • 200g of your favourite, soft Goat’s Cheese
  • 2 Tbsp Sunflower seeds
  • 150g Rocket
  • Salt & Pepper


  • 75 ml good Olive Oil
  • 1 lemon
  • 3 Tsp of Dijon Mustard
  • Salt & Pepper

Add the juice of the lemon and the Dijon Mustard in a bowl and whisk together. Continue whisking while adding the olive oil slowly until it’s nicely combined. Season to taste.

Cooking Instructions

  • Make a medium-hot fire.
  • Peel the pumpkin and cut into 2 x 2 cm cubes (or big enough so it doesn’t fall through your braai grate).

Pro Tip: Place the whole pumpkin on indirect heat on the braai and let it cook until the skin is soft (+- 30 minutes). Let it cool, peel and then cut into cubes with a sharp knife

  • Toss the Pumpkin in oil, sugar, cumin, coriander, nutmeg, salt and pepper until it’s fully covered.

Pro Tip: The sugar helps the pumpkin to caramelize.

  • Place on the braai and let it roast until the edges are crispy and golden brown (about 45 minutes). Then remove and set aside to cool.

  • Once cool, place the rocket on a serving dish and place pumpkin ion top.

  • Break the goat’s cheese into smaller chunks and place on top of the pumpkin.

  • Finally top with the Sunflower seeds and the dressing.


This goes well with:

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