Respuestas
INGREDIENTS
1kg Kent pumpkin, seeded, cut into 2cm-thick wedges
1/4 cup (35g) pistachios
1/2 red onion, thinly sliced into rings
1/4 cup (35g) dried cranberries
1 lemon, juiced
200g plain yoghurt
2 tablespoons tahini
1 cup flat-leaf parsley leaves
2 tablespoons lemon juice, extra
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METHOD
Step 1
Preheat oven to 190C. Line a large baking tray with baking paper. Place the pumpkin on the tray. Spray with olive oil spray.
Step 2
Roast, turning once, for 40 mins or until light golden and tender. Set aside to cool.
Step 3
Meanwhile, arrange pistachios in a single layer on a baking tray. Roast for 3 mins or until lightly toasted. Set aside to cool. Coarsely chop.
Step 4
Combine the onion, cranberries and lemon juice in a bowl. Set aside, stirring occasionally, for 15 mins or until onion and cranberries soften. Drain well.
Step 5
Place yoghurt, tahini, parsley and extra lemon juice in a food processor and process until the parsley is finely chopped and the mixture is well combined. Season.
Step 6
Arrange the pumpkin on a large serving platter. Sprinkle with the cranberry mixture. Spoon over the yoghurt dressing and sprinkle with the pistachio.