Name: Roasted pumpkin salad with tahini dressing and pomegranate
Total time: 2700 s
Yield: 4
Ingredients: 2 1/2 teaspoon cumin seeds; 2 teaspoon coriander seeds; 1 pumpkin; 250 gram kale; 160 gram couscous; 8 tablespoon tahini; 2 clove garlic; 1 1/2 lemon; 1 handful parsley; 4 tablespoon pomegranate seeds; to taste za’atar

Step 1

Preheat the oven to 200°C/180°C fan/gas mark 6.

Step 2

Mix 2 tsp of the cumin seeds (4 g) and the coriander seeds (3 g) with 3 tbsp Olive Oil, and season with salt and pepper.

Step 3

Coat the pumpkin (1) in the oil and spice mixture, arrange on baking tray and bake for 30-40 minutes until golden and soft, turning halfway through.

Step 4

Cook the kale (250 g) and the couscous (160 g) according to the pack instructions.

Step 5

To make the dressing, mix together the tahini (130 g) , the garlic (2 cloves) , ¾ of the lemon juice (1 1/2) , the remaining cumin seeds (as needed) and 6 tbsp ice-cold water. Season to taste.

Step 6

Once the ingredients are all cooked, mix together the kale, couscous and parsley (1 handful) . Add 3 tbsp olive oil and the remaining lemon juice and season. Divide among the plates.

Step 7

Top the grains with the pumpkin, drizzle over the dressing and top with pomegranate seeds (20 g) and za'atar (to taste) .

Roasted pumpkin salad with tahini dressing and pomegranate

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