Pumpkin and smoked almond salad with tahini dressing
1 x 3 second spray(s)
800 g, Kent variety, cut into wedges
1 tbs, (sesame seed paste)
99% fat-free plain yoghurt
¼ cup(s), (60g)
1 tbs, chopped
fresh red chilli
1 whole, deseeded, finely chopped
⅓ cup(s), coarsely chopped
- 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.