Roasted Sumac Pumpkin & Greens with Tamari Almond Crunch & Lemon Tahini

Oftentimes, some of my recipes are born in an attempt to utilise what I have left in the fridge. I love the challenge of creating a stellar dish with produce that you wouldn’t generally think of throwing together and this slow roasted pumpkin with crisp greens, salty tamari almonds, hemp seeds and lemony tahini dressing is just that!

Lunch

Dinner

A Little Longer

Serves 2

Prep Time 5 Mins

Cook Time 40 Mins

Method

1
Preheat the oven to 160c and line a baking tray with greaseproof paper. Cut pumpkin into 5cm thick wedges and place onto tray. Scatter over the sumac, olive oil and season with salt and pepper. Place pumpkin into the oven to roast for 40-45 minutes until soft and golden, then set aside.
2
Fill a bowl with ice water. Steam the broccolini, edamame and peas in a steamer basket until crunchy and tender. Transfer to the ice water bowl to stop the greens from cooking, drain and set aside.
3
Make the dressing - whisk together all ingredients in a small bowl until smooth and creamy. Set aside.
4
Make the tamari crunch - heat the hemp seeds and almonds in a small non stick frypan over a medium heat. Toast until golden, then immediately turn off the heat. Add the tamari and allow the sauce to reduce in residual heat, tossing regularly until the topping becomes sticky. Remove from the pan and set aside.
5
Add the baby spinach, dill, currants, roasted pumpkin, cooled greens and half of the tamari crunch to a large bowl. Toss well.
6
Divide amongst plates and serve each with a generous drizzle of creamy lemon tahini dressing and a scattering of extra tamari crunch.