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Photo of Pumpkin and smoked almond salad with tahini dressing by WW

Pumpkin and smoked almond salad with tahini dressing

2
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
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

  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. 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.
  3. 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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