Roast pumpkin with green charmoula and tahini

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