Roasted Pumpkin w/ Yoghurt + Tahini
By Teresa Cutter
What's great about it
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
375 ml Greek yoghurt
3 tablespoons tahini
juice of 1 lemon
60 ml water
generous pinch of sea salt
small bunch of parsley, chopped
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.
Notes and Inspiration
Scatter with dukkah or pistachio nuts.
Serve with lavosh of flat bread on the side.