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Roast Pumpkin With Green Charmoula And Tahini
DELICIOUS MAGAZINE27Ingredients
55Minutes
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Description
An impressive vegetarian traybake featuring roasted pumpkin, vibrant green charmoula and a creamy tahini dressing. It’s incredibly simple to make but looks stunning on the dinner table. See all our tremendous traybakes here for dinner ideas that save on washing up!
Ingredients
US|METRIC
4 SERVINGS
- 1 pumpkins (medium, or 2 smaller, /squash, about 500g, cut into chunky wedges, leave the seeds in)
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. smoked paprika (hot)
- 1/2 tsp. chili flakes
- 1/2 garlic bulbs (cloves left whole)
- 2 red onions (cut into wedges)
- olive oil (to drizzle)
- 150 grams goat (curd or soft goat’s cheese, we used Ribblesdale goat’s curd)
- 1 handful pomegranate seeds
- 2 Tbsp. pomegranate molasses
- pinches sumac
- handfuls fresh coriander (plus extra to garnish, roughly chopped)
- 1/2 bunch fresh parsley (roughly chopped)
- 1/2 bunch fresh mint (roughly chopped)
- 2 tsp. fresh grated ginger
- 3 Tbsp. extra-virgin olive oil
- 1 Tbsp. fresh lemon juice
- 1 Tbsp. fresh lime juice
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 jalapeño (green, or similar chilli, seeds removed and roughly chopped)
- 3 garlic cloves (crushed)
- 2 Tbsp. extra-virgin olive oil
- 1 Tbsp. tahini
- 1 Tbsp. lemon juice
- 1 Tbsp. natural yogurt
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Directions
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