Simple Roasted Butternut with Spiced Yoghurt Dressing

Information

Ingredients list

• ½ butternut pumpkin
• Olive oil, for drizzling
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp sumac
• A handful of rocket leaves
• Fresh basil, to garnish

For the dressing:

• ½ cup Greek yoghurt
• 1 tbsp lemon juice
• 1 tbsp olive oil (or more, to thin)
• Pinch of sumac
• Salt, to taste

Method

• 1. Preheat your oven to 180°C (fan-forced).
• 2. Scoop out the seeds from the pumpkin and place it on a lined tray.
• 3. Drizzle with olive oil and sprinkle over the cumin, smoked paprika, and sumac.
• 4. Roast for approx. 35 minutes, or until soft and golden.
• 5. Meanwhile, mix together the yoghurt, lemon juice, olive oil, sumac, and salt to make the dressing. Adjust the consistency by adding more lemon juice or oil if needed.
• 6. Serve the roasted pumpkin on a bed of rocket, drizzle with the spiced yoghurt dressing, and top with fresh basil leaves.