½ Kent (Jap) pumpkin, sliced into 4cm thick wedges
2 Tablespoons smoked paprika
2 Tablespoons olive oil
½ Cauliflower, cut into bite-sized pieces
2 Tablespoons cumin seeds
2/3 Cup thick Greek yoghurt
1 Clove garlic, finely grated
2 Tablespoons tahini
Zest and juice of a lemon
1/2 Pomegranate, seeds tapped out
2 Cups baby chard leaves (or rocket)
2 Tablespoons sesame seeds
2 Tablespoons coriander seed
1 Tablespoon Fennel seed
2 Tablespoons Cumin seed
2 Tablespoons Pepitas
- Preheat oven to 190C. Toss pumpkin with paprika and half the olive oil. In a separate bowl, toss cauliflower and cumin seeds together. Lay pumpkin and cauliflower onto a lined tray in a single layer. Cook for 30-35 minutes or until golden brown and tender.
- Meanwhile, make the dukkah. Place all ingredients into a dry frying pan over high heat and toast for 1-2 minutes or until fragrant. Remove from heat and use a food processor or mortar and pestle to grind to a rough consistency. Season with salt.
- Combine yoghurt, garlic, tahini and lemon zest and juice in a small bowl. Smear over a serving plate, then top with pumpkin and cauliflower. Spoon over dukkah and top with pomegranate seeds and chard to serve.