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Warm pumpkin salad with tahini dressing
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Elevate your pumpkin and nut salad with a flavorful Tahini dressing for a Middle Eastern twist.
Ingredients:
  • 105g (3/4 cup) pecan halves
  • 1.2kg butternut pumpkin, deseeded, peeled, cut into 2cm cubes
  • 8 green shallots, ends trimmed, thinly sliced
  • 1 x 80g pkt baby rocket leaves
  • 130g (1/2 cup) natural yoghurt
  • 36.40 gm olive oil
  • 24.00 gm tahini (sesame paste)
  • 3 tsp red wine vinegar
  • 5.00 gm caster sugar
  • Salt & freshly ground black pepper
Instructions:
  • Put the pecans in an oven bag, twist to seal, and cook on High for 2-4 minutes, shaking the bag occasionally, until the pecans are toasted. Roughly chop and set aside.
  • 1. Wash the pumpkin under cold water, keeping the water on it. Spread half of the pumpkin in a microwave-safe dish with a 24cm base. Cover and microwave on High for 8 minutes until tender. Drain and transfer to a serving bowl. Repeat with the rest of the pumpkin. Let it cool for 5 minutes before serving.
  • Combine the pecans, green shallots, and rocket with the pumpkin, and gently mix until evenly incorporated.
  • In a small bowl, mix together yogurt, oil, tahini, vinegar, and sugar for the tahini dressing. Adjust seasoning with salt and pepper to taste.
  • Drizzle dressing onto salad and toss delicately until everything is evenly coated. Enjoy as a side with chargrilled chicken, if preferred.

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