1.Preheat oven 220 C (200 C fan forced). Line a small baking tray with baking paper.
2.In a medium bowl, combine honey, soy sauce, ginger and pumpkin; toss to coat. Transfer to prepared tray; roast for 20 minutes.
3.Meanwhile, add the oil, cashews and coriander into the bowl of a small food processor. Season with salt and freshly ground black pepper. Process to a chunky paste.
4.Microwave zucchini noodles for 1-2 minutes or until hot; drain any excess liquid then transfer to a medium bowl. Toss to coat in the cashew paste then arrange on a serving plate, topped with the roast pumpkin.
Not suitable to freeze.
To use up the bunch of coriander, blend with a little oil and freeze. Stir through soups or curries.