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Roasted Pumpkin w/ Yoghurt + Tahini

By Teresa Cutter

Roasted Pumpkin w/ Yoghurt + Tahini
Roasted Pumpkin w/ Yoghurt + Tahini

What's great about it

This is the perfect dish for entertaining and this spectacular recipe is featured in The Healthy Chef App. Make sure to roast the pumpkin well, so it's slightly charred around the edges, and be generous with the dressing, that marries everything together perfectly. Enjoy.

Ingredients

1 small jap pumpkin, cut into wedges

100 g baby spinach leaves

extra virgin olive oil for roasting and the dressing

3 tablespoons balsamic vinegar

1 pomegranate

375 ml Greek yoghurt

3 tablespoons tahini

juice of 1 lemon

60 ml water

generous pinch of sea salt

small bunch of parsley, chopped

Method

PREHEAT the oven to 180°C fan forced.

PLACE the pumpkin wedges onto a baking tray and drizzle with olive oil. Scatter with a little sea salt.

ROAST for 40 - 50 minutes or until golden, soft and slightly charred around the edges then remove from the oven.

TOSS spinach leaves with balsamic and a splash of olive oil, then arrange onto a serving plate.

TOP with pumpkin wedges.

COMBINE yoghurt, tahini, lemon juice and water then drizzle over the pumpkin just before serving.

DECORATE with pomegranate jewels and chopped parsley before serving.

ENJOY.

Notes and Inspiration

EMBELISHEMENTS:
Scatter with dukkah or pistachio nuts.
Serve with lavosh of flat bread on the side.

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