Pumpkin and smoked almond salad with tahini dressing
2
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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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