Yield: 6

Ingredients

• 750g pumpkin of choice, seeds removed and chopped into wedges
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• 1/3 cup pumpkin seeds
• 3 tablespoons tahini
• 1 1/2 tablespoons lemon juice
• 1 clove garlic, finely chopped

Method

Preheat the oven to 190°C (375° F). Toss the pumpkin with the olive oil, sprinkle with combined sea salt and cumin and cook for 20-30 minutes until golden and tender.  Add the pumpkin seeds the pan for the last 5 minutes of cooking, taking care not to let them burn. Whisk together the tahini, lemon juice and garlic, adding enough water to make a dressing that is able to be drizzled. Arrange the pumpkin on a serving platter, drizzle with dressing and sprinkle with pumpkin seeds. Serve as part of a meal.