Roast Pumpkin With Green Charmoula And Tahini

DELICIOUS MAGAZINE
27Ingredients
50Minutes
Calories

Ingredients

US|METRIC
  • 1 pumpkins (medium, or 2 smaller, /squash, about 500g, cut into chunky wedges, leave the seeds in)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon hot smoked paprika
  • 1/2 teaspoon chilli flakes
  • 1/2 garlic bulb (cloves left whole)
  • 2 red onions (cut into wedges)
  • olive oil (to drizzle)
  • 150 grams goat's curd (or soft goat’s cheese, we used Ribblesdale goat’s curd)
  • 1 handful pomegranate seeds
  • 2 tablespoons pomegranate molasses
  • 1 pinch sumac (from the spice section of large supermarkets)
  • 1 handful fresh coriander (plus extra to garnish, roughly chopped)
  • 1/2 bunch fresh parsley (roughly chopped)
  • 1/2 bunch fresh mint (roughly chopped)
  • 2 teaspoons fresh ginger (grated)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 jalapeño (green, or similar chilli, seeds removed and roughly chopped)
  • 3 garlic cloves (crushed)
  • 2 tablespoons virgin olive oil (extra-)
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 tablespoon natural yogurt
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