Roasted Butternut Pumpkin

Information

Prep: 10 mins | Cook time: 35 mins | Serves: 2-3 | Gluten free

Ingredients list

• Half a butternut pumpkin
• Olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1 tsp sumac
• Salt
• Mixed leaf salad, to serve
• Dukkah
• Sunflower seeds, toasted

Dressing *see notes

• Yoghurt dressing
• Olive oil (to thin your dressing)
• 1 pinch Sumac
• Lemon juice

Method

• Preheat oven to 180°C (350°F)
• Prepare the Pumpkin: Remove the seeds from the pumpkin and place the pumpkin half on a baking tray.
• Drizzle with olive oil and season with cumin, paprika, salt, and sumac.
• Roast in the oven at 180°C for 35 minutes, or until the pumpkin is tender and softened.
• Prepare the Dressing: In a bowl, combine yoghurt, lemon juice, olive oil, and a pinch of sumac. Adjust the consistency by thinning out the dressing with additional olive oil and lemon juice if needed.
• Serve the roasted pumpkin on a bed of rocket (arugula). Drizzle with the dressing, and top with sunflower seeds and fresh basil.

Notes :

• For your dressing, adjust the quantities to suit your personal taste.