directions 1. Preheat the oven to 180 degrees. Put the pumpkin and onions in a baking tray, add three tablespoons of oil, a teaspoon of salt and some black pepper, the smashed garlic and stir well. Cook them for about 40 minutes until they get soft and the little colour on the edges. Keep an eye on the onions: they may cook faster than the pumpkin, so may need to stir some time while cooking. Remove from the oven and leave to cool. 2. Put the tahini in a small bowl with the lemon juice, water, and a quarter-teaspoon of salt. Whisk to the consistency of honey, adding more water or tahini if it 3. On medium low heat roast the pumpkin seeds until they get toasted – they give sound. Cut the parsley. 4. To serve, spread the vegetables on a plate and drizzle over the tahini sauce. Scatter the pumpkin seeds and oil on top, followed by the parsley. Roasted Pumpkin Salad with Tahini Sauce ingredients 1 large pumpkin cut into cubes 2 red onions, cut into 3cm wedges olive oil sea salt and black pepper 4 tablespoon of tahini paste 2 tablespoon of freshly squeezed lemon juice 4 tablespoon of water 1 garlic clove, crushed 1 big handful of pumpkin seeds, toasted 1 big handful of roughly chopped parsley
Our launch edition! We cover everything for Christmas: Canapes and Nibbles, Perfect Turkey and trimmings, Party ideas and even some cheeky cocktail recipes. All this, plus great restaurant advice and some awesome foody articles mean you wont be able to put this fantastic launch edition down!