Recipes & Health Articles Recipes

Roasted pumpkin & cauliflower with tahini yoghurt & dukkah

Monday, 17 February 2020 / Topics:

  • Time 45 mins
  • Serves 4
  • Difficulty simple


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. 



  • Energy 1626kj (388cal)
  • Total Fat 26.2g
  • Sat Fat 4.2g
  • Total Carb 19.6g
  • Sugar 14.8g
  • Sodium 137mg
  • Protein 13.9g
  • Fibre 11.1g