Roast Pumpkin Salad with Caramelized Pecans & Green Tahini

For me, the start of Autumn here in the southern hemisphere means switching to warmer and more grounding salads. So I thought what better way to welcome in the change of season than with this pumpkin salad, roasted with black sesame, candied maple pecans, creamy feta and topped with a killer herby green tahini dressing. *Important: Ensure you let your maple pecans sit and ‘cool off’ slightly before serving – this will allow the minimal sugar we are adding to harden and achieve that caramelized crunch you get with traditional candied nuts.

Lunch

Dinner

Quick Sticks

Serves 2

Prep Time 5 Mins

Cook Time 30 Mins

Method

1
Preheat oven to 200 degrees celsius and line a baking tray with grease proof paper. Cut the pumpkin into 2 cm wedges, then transfer into a large bowl. Add the sesame seeds, a good pinch of salt, pepper and extra virgin olive oil. Toss well, then lay out onto the baking tray. Place into the oven to roast for 20 minutes or until just soft and golden.
2
Meanwhile, make the glaze for the pecans - combine the water, maple syrup, pecans and 1/2 teaspoon of salt in a bowl. Toss well, then scatter onto the tray with the pumpkin. Place the tray back into the oven for a further 5-7 minutes, or until the nuts are golden and sticky. Remove and let everything cool for at least 10 minutes.
3
Make the green tahini dressing - add all the ingredients in a food processor and blend until smooth and creamy, adding a little more water to loosen the sauce if necessary.
4
Assemble the salad - serve the roasted pumpkin and pecans onto a serving platter. Drizzle over the green tahini sauce, then top with crumblings of feta and some fresh parsley and mint.