Roast Pumpkin Steak

Instructions

1. Cut the pumpkin into thick slices and remove the rind. I was lucky to find a long pumpkin and cut it from the top narrow part to avoid seeds and holes, to have whole round slices. If you can't find one, you can easily make this recipe with regular half-moon wedges, maybe cut thicker than normal.
2. Score the top part in 2 directions, to create a nice pattern which will serve the purpose of better absorbing the marinade.
3. Prepare the marinade by mixing olive oil, liquid smoke, salt and pepper in a bowl.
4. Place the pumpkin portions on an oven tray lined with baking paper, and brush all sides with the marinade.
5. Place thyme sprigs over each portion, and add a few garlic cloves on the dish to infuse the flavour without overpowering the delicate pumpkin taste.
6. Bake in a hot oven for about 30mins, brushing the pumpkin portions with the marinade every now and then to avoid them from getting dry, until the pumpkin is cooked through but still holding up its shape. The edges should be caramelises and you can easily pierce into the centre to ensure it's cooked through.
7. Meanwhile you can cook the split peas by removing them from the soaking water, and transferring them in a pot with fresh water and salt, cooking them through. Once soft, drain the peas, transfer them to a blender, add plant-based cream, one of the cooked garlic cloves, grated nutmeg, lemon juice and pepper - blending on high speed. For a creamy and smooth consistency I used the Nutribullet as a hand blender does not give the smoothest results.
8. Marinate the baby carrots in the same dressing used for the pumpkin, and stir fry them for just a few minutes, leaving them crunchy.
9. Spoon the split pea puree onto a plate, place the pumpkin "steak" over it to one side and add the glazed baby carrots.
10. Decorate the plate with roasted hazelnuts, fresh thyme sprigs and a few more drops of the remaining marinade.
11. Enjoy this hearty and healthy dish!