Middle Eastern Roast Pumpkin With Garlic & Yoghurt Tahini Dressing {GF, DF)
Do you struggle with side dishes for special occasions such as Thanksgiving, Christmas or just a simple gathering that you are catering for? I've got an excellent celebration side dish recipe for you today my Middle Eastern Roast Pumpkin With Garlic & Yoghurt Tahini Dressing. This will solve your side dish woes if you are scratching your head at what to serve with the stunning main that you have created. This dish is really simple to make but packs some serious flavour punch.
Think fragrant spices such as cumin, coriander, fennel and tangy sumac massaged into the pumpkin slices with olive oil and placed in a baking dish. These slices of sweet and spiced pumpkin are roasted until golden and tender and cooled slightly before being drizzled in the most amazing garlic & yoghurt tahini sauce - that is dairy free so makes a great allergy-friendly dish. The whole dish is then embellished with jewels of juicy red pomegranate seeds, crunchy toasted blanched almonds and finished off with fragrant sprigs of mint leaves.
It's a dish that not only pleases the eyes but also the taste buds. I love the contrasts of the crunch of the almonds along with the soft spiced roast pumpkin drizzled with the creamy and uber tasty tahini dressing finished with bursts of juicy red pomegranate seeds. Perfection.... if I don't say so myself. I was given the opportunity to cook this dish in the most beautiful and gorgeous rectangular casserole dish by Villeroy & Boch. This beauty is made out of premium porcelain that has "Easy To Clean" technology which makes cleaning this dish a breeze. I have cooked a number of messy casseroles in this pan and can I say cleaning is an absolute breeze. No need to soak for hours and scrubbing for hours more. No siree.
This casserole dish has a matching ceramic lid that can be used as a cooking vessel, lid and serving platter. So versatile and matches perfectly with the casserole dish.
Middle Eastern Roast Pumpkin With Garlic & Yoghurt Tahini Dressing
Prep Time: 30 min
Cook Time: 20-30 min
Serves 4-6
Download & Print RecipeIngredients
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp fennel seeds
- ¾ tsp sumac
- 800g pumpkin, 2cm thick slices
- 2 tbsp hulled tahini
- 4 tbsp coconut milk yoghurt
- 50ml lemon juice
- 1 x clove garlic, minced
- 1 tsp salt
- 1 tbsp mint leaves
- ¼ cup pomegranate seeds
- 2 tbsp blanched almonds, toasted
Instructions
Preheat oven to 180 degrees C (Fan bake). Grease a rectangular casserole dish with olive oil spray.
Place the pumpkin slices into the dish along with the olive oil and spices. Massage the spices and oil all over the pumpkin before arranging in the casserole dish.
Place into the preheated oven and bake for 20-30 minutes or until a fork pierces the flesh easily.
Remove from the oven and let it cool slightly before garnishing with the mint leaves, pomegranate seeds, blanched almonds and a good drizzle of the Garlic & Yoghurt Tahini Dressing over the top.
Serve immediately.
Garlic & Yoghurt Tahini DressingIn a blender add the tahini, yoghurt, lemon juice, garlic and salt.
Blend for 30 seconds to a minute until the dressing is smooth and creamy.
Place in an airtight jar and serve when required.
This dressing can be made in advance and left in the fridge.
