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Jewelled pumpkin and pistachio salad
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Prep Time:
35 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Festive side salad with sweet dried cranberries, pumpkin, and crunchy pistachios.
Ingredients:
  • 1kg Kent pumpkin, seeded, cut into 2cm-thick wedges
  • 35g pistachio
  • 1/2 red onion, thinly sliced into rings
  • 35g dried cranberry
  • 1 lemon, juiced
  • 200g plain yoghurt
  • 48.00 gm tahini
  • 250.00 ml flat-leaf parsley leaves
  • 42.00 gm lemon juice, extra
Instructions:
  • Preheat the oven to 190C. Line a large baking tray with parchment paper and place the pumpkin on it. Drizzle with olive oil spray.
  • Roast for 40 minutes until beautifully golden and tender. Allow to cool before serving.
  • Spread the pistachios evenly on a baking tray and toast for 3 minutes until lightly browned. Let them cool and then chop them coarsely.
  • In a bowl, mix the onion, cranberries, and lemon juice together. Let it sit for 15 minutes, stirring occasionally, until the onion and cranberries soften. Drain excess liquid before using.
  • Combine yoghurt, tahini, parsley, and additional lemon juice in a food processor. Pulse until the parsley is finely chopped and the mixture is thoroughly blended. Season to taste.
  • Place the pumpkin elegantly on a large serving platter. Top it with the cranberry mixture, drizzle with the yogurt dressing, and generously sprinkle with pistachios.

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