Roast pumpkin with green charmoula and tahini
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Easy
- October 2017

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Serves 4
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Hands-on time 15 min, oven time 35 - 40 min
An impressive vegetarian traybake featuring roasted pumpkin, vibrant green charmoula and a creamy tahini dressing. It’s incredibly simple to make but looks stunning on the dinner table.
See all our tremendous traybakes here for dinner ideas that save on washing up!
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Vegetarian recipes
- Calories
- 437kcals
- Fat
- 30.3g (9.9g saturated)
- Protein
- 14.1g
- Carbohydrates
- 22.2g (17.3g sugars)
- Fibre
- 9.8g
- Salt
- 0.7g
Ingredients
- 1 medium (or 2 smaller) pumpkins/squash (about 500g), cut into chunky wedges (leave the seeds in)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp hot smoked paprika
- ½ tsp chilli flakes
- ½ garlic bulb, cloves left whole
- 2 red onions, cut into wedges
- Olive oil to drizzle
- 150g goat’s curd or soft goat’s cheese (we used Ribblesdale goat’s curd)
- Handful pomegranate seeds
- 2 tbsp pomegranate molasses
- Pinch sumac (from the spice section of large supermarkets)
For the green charmoula
- Large handful fresh coriander, plus extra to garnish, roughly chopped
- ½ small bunch fresh parsley, roughly chopped
- ½ small bunch fresh mint, roughly chopped
- 2 tsp grated fresh ginger
- 3 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- 1tbsp fresh lime juice
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 green jalapeño (or similar) chilli, seeds removed and roughly chopped
For the tahini dressing
- 3 garlic cloves, crushed
- 2 tbsp extra-virgin olive oil
- 1 tbsp tahini
- 1 tbsp lemon juice
- 1 tbsp natural yogurt
Method
- Heat the oven to 220°C/200°C fan/ gas 7. Toss the pumpkin wedges with the spices, garlic and red onions, then drizzle with oil. Roast for 35-40 minutes until tender and slightly charred.
- To make the charmoula, whizz all the ingredients together in a mini chopper (or use a stick blender in a jug). Taste and adjust the seasoning.
- Mix all the ingredients for the tahini dressing together in a small bowl and season to taste.
- Serve the roasted wedges on a platter dotted with the goat’s curd/cheese, the pomegranate seeds, a drizzle of the charmoula, the tahini dressing and pomegranate molasses, sprinkled with a pinch of sumac.
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