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Nutrition Facts

Servings:
4
Amount Per Serving:
200 g

Calories

284

Protein:
6.6 g
Total Carbohydrates:
13.7 g
Sugar:
9.1 g
fibre:
Total Fat:
21 g
Saturated:
3 g
Trans:
Unsaturated:
Cholesterol:
Sodium:
840 mg

Roasted Pumpkin with Tahini Dressing

Tahini dressing is pretty simple to make and goes with so many things including this roasted pumpkin.  Making a bigger batch will means it's ready for any salad, chicken or white fish dishes.   You could also add some spinach, coriander, parsley to give it some more flavour and colour.
Vegan icon Paleo icon Keto icon Gluten-Free icon Clean icon Soy Free icon

Serves

forksvg 4

Preptime

clocksvg 00hr 20min

Cooktime

clocksvg 00hr 40min

Ingredients

  • 1/2 Jap pumpkin - cut into 2 cms wedges
  • 2 tbs olive oil
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 lime juiced
  • 1/4 bunch fresh coriander - leaves roughly chopped
  • pinch sea salt
  • pinch black pepper
  • 2 tbs tahini
  • 1/2 clove garlic - minced
  • 1 lemon - juiced
  • 1/2 tsp cumin
  • 1/3 cup water
  • pinch sea salt
  • pinch black pepper

Method:

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For the pumpkin:

  • Pre heat the oven to 220C
  • In a large mixing bowl combine the pumpkin, olive oil, and spices
  • Lightly toss to ensure all the pumpkin is coated in oil and spice
  • Line a baking tray with baking paper
  • Transfer the pumpkin to the baking try (skin side down)
  • Season and place in the oven and bake for 40 mins or until browned and cooked through
  • Remove from the heat
  • Add the lime, tahini dressing, coriander, season and serve.

For the dressing:

  • In a mixing bowl combine the tahini and minced garlic
  • Add the lemon juice and stir
  • Slowly add the water until desired consistency is reached 
  • Season 

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