Roast Pumpkin with Crispy Sage & Tahini Dressing

Pumpkin and sage is a match made in heaven! I love serving this salad when I host a dinner party – it’s so easy to put together and tastes absolutely divine! Plus pumpkin is full of beta-carotene, which converts into vitamin A and helps protect cells from damage and creates antioxidants in the body. I love serving this with a simply grilled protein and fresh green salad.

 

Roasted Pumpkin with Crispy Sage & Tahini Dressing

 

Serves: 6-8, as a side

 

Ingredients:                                      

  • 1 kg Jap pumpkin
  • 2 tbsp extra virgin olive oil
  • 1 tsp chilli flakes, optional
  • 20 sage leaves
  • 1 tbsp coconut oil, for frying
  • 1/4 cup pumpkin seeds, toasted
  • Parsley leaves, to garnish

 

Dressing

  • 1 lemon, juiced
  • 2 tbsp hulled tahini
  • 1 tsp maple syrup
  • 1/4 cup warm water

 

Method:

  1. Preheat oven to 180°C.
  2. Chop the pumpkin into large wedges. Drizzle with olive oil, sea salt and chilli flakes, if using. Roast in oven for 35-40 minutes until cooked and slightly caramelised around the edges.
  3. Meanwhile, heat coconut oil in a small non-stick pan. Add 2-3 sage leaves and fry until crispy (1-2 minutes). Place crispy sage leaves on a paper towel to dry. Repeat in batches, until all sage leaves are crispy.
  4. To make dressing, whisk all dressing ingredients in a small bowl until smooth.
  5. Add roasted pumpkin to a serving platter, drizzle with dressing and top with toasted pumpkin seeds, crispy sage and some fresh parsley.

 

 

 

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