Roasted Pumpkin Salad with Yoghurt Tahini dressing

1 Misfit Pumpkin 
1cup of yoghurt
1 lemon zest and juice
1 tsp tahini
Olive oil
Salt and pepper
Handful Toasted pumpkin seeds (optional)

  1. Preheat oven at 190 degree Celsius.
  2. Cut the pumpkin in half with a sharp knife (carefully). Take seeds off, and slice as desired. Either big slices or chunks.
  3. Place on a oven tray, lined with baking paper. Drizzle olive oil, sprinkle salt and pepper. Bake.
  4. Make the yoghurt dressing by simple mixing in a bowl, yoghurt, tahini, lemon zest and juice, drizzle of olive oil and salt and pepper to taste, around a pinch of each.
  5. Place the roasted pumpkin on a plate, drizzle some of the dressing and top up with toasted pumpkin seeds. Voila!

Leave a comment

Please note, comments must be approved before they are published