Roasted sumac Pumpkin with garlic yoghurt and pomergranate seeds
Super delicious and nutritious salad, packed with flavour and vitamins. I can guarantee you everyone is going to love it and it is going to be gone is seconds!
- ½ small pumpkin
- 3 tbsp vegan plain yoghurt
- 1 tbsp tahini
- 1 clove garlic
- ½ lemon juice
- 1 handful pomergranate seeds
- 1 handful fresh parsley
- ½ salt and sumac
Peel and cut pumkin in bite size slices and rub with salt and sumac.
Roast in the oven until slightly browned and softly cooked.
In a bowl combine yoghurt, tahini and minced garlic and mix well.
When pumkin is cooked add it over the yoghurt sauce.
Garnish with pomergranate seeds and parsley.