Roasted Butternut Pumpkin
with tahini yoghurt, kale, and roasted hazelnuts

Serves 4

Enjoy this dish as a light lunch or an accompaniment to some grilled meat or fish.

 Ingredients:

• ½ butternut pumpkin
• 2 cups kale
• 200g Greek yoghurt
• 50g tahini
• 2 lemons
• 50g roasted hazelnuts
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 15ml olive oil
• salt and pepper

Method:

1. Pre-heat your oven to 200c. Cut the pumpkin in half and then slice each of the halves length ways into quarters. You should have 8 even pieces.
2. Line a heavy roasting tray with baking paper. Brush each piece of pumpkin with olive oil and place in the tray. Season with salt and pepper, and place in the oven.
3. Turn the pumpkin after about 25mins and cook for a further 25mins on the other side. You want a nice crust to form on the pumpkin.
4. Steam or boil the kale until tender and set aside.
5. For the tahini yoghurt, mix the yoghurt, tahini, cumin and coriander. Add the juice of 1 lemon and about 30ml of water. Season with salt and pepper and set aside.
6. To plate, arrange the kale on a platter and then add the roasted pumpkin. Drizzle over some of the yoghurt and roasted hazelnuts. Garnish with a grilled lemon half.
7. Enjoy 🙂