Pumpkin and smoked almond salad with tahini dressing

Name: Pumpkin and smoked almond salad with tahini dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 x 3 second spray(s) Oil spray; 800 g Pumpkin Kent variety, cut into wedges; 1 tbs Tahini (sesame seed paste); 0.25 cup(s) 99% fat-free, plain or natural yoghurt, unsweetened (60g); 0.5 tsp Ground coriander; 1 tbs Roasted almonds chopped; 1 whole Fresh red chilli deseeded, finely chopped; 0.333 cup(s) Fresh coriander coarsely chopped

Points®

Total Time

45 min

Prep

15 min

Cook

30 min

Serves

Difficulty

Moderate

Perfectly roasting pumpkin goes great as a side to any BBQ.

Ingredients

Oil spray

1 x 3 second spray(s)

Pumpkin

800 g, Kent variety, cut into wedges

Tahini

1 tbs, (sesame seed paste)

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g)

Ground coriander

½ tsp

Roasted almonds

1 tbs, chopped

Fresh red chilli

1 whole, deseeded, finely chopped

Fresh coriander

⅓ cup(s), coarsely chopped

Instructions

Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
Preheat a chargrill or barbecue grill over medium-high heat. Lightly spray pumpkin with oil. Grill for 4 minutes each side or until browned. Transfer to prepared tray. Bake for 20 minutes or until tender.
Meanwhile, combine tahini, yoghurt, ground coriander and 2 tablespoons water in a bowl. Drizzle pumpkin with dressing and serve topped with almonds, chilli and fresh coriander.

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Pumpkin and smoked almond salad with tahini dressing

Ingredients

Instructions

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