Leander’s Pumpkin Fries

For the pumpkin fries you can use the Hokkaido pumpkin with the skin. Wash the pumpkin well, cut in half and cut into wedges about 1 cm thick.

Coat with sunflower oil. Season one half with curry sweet and one half generously with barbecue seasoning salt.

Place the pumpkin wedges on a baking tray with baking paper and bake in the oven at 200°C for about 15 minutes.

Mix yogurt with a pinch of magic salt and sun kiss spice flower mixture. Serve as a dip with the pumpkin fries.

Preparation Tip:

Serve the pumpkin fries with the meat.

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