Roasted sumac pumpkin, walnuts and coconut herb tahini dressing
Healthy, plant-based living doesn’t have to be all-confining. This summer salad has plenty of zing, with a herb tahini dressing, walnuts and pomegranate seeds to accompany the classic roasted pumpkin.
We always say a good dressing makes any salad. This is an excellent example. It turns a good old roast pumpkin salad into something with a bit of wow factor from the herb tahini dressing, earthy walnuts and pops of pomegranate seeds. This can all be made in advance, as the dressing will last in the fridge for up to a week. Serve alongside a green salad and roast lamb, chicken, salmon or hummus and avocado for a delicious plant-based meal.
Serves 8-10
INGREDIENTS:
1/2 a butternut pumpkin, cut into chunks
1 red onion
1 1/2 tbsp ground sumac powder
sea salt
oil
DRESSING:
1/4 cup tahini
1/4 cup coconut yoghurt
1/4 cup extra virgin olive oil
1 cup mixed herbs (mint, coriander, rocket, parsley)
3 tbsp water
2 cloves of garlic, crushed
1 tsp ground sumac powder
juice of 1 lemon
good pinch of sea salt
black pepper
GARNISH WITH:
rocket leaves
3/4 cup walnuts, roasted and roughly chopped
pomegranate seeds
dukkha
METHOD:
Preheat the oven to 200 degrees.
Place the pumpkin and onion between two baking trays, sprinkle over the sumac, sea salt and drizzle the oil. Toss to coat the pumpkin and onion evenly.
Place in the oven for 20 minutes on fan bake then turn the oven onto its grill function and grill for 10 minutes.
Meanwhile, make the tahini dressing. Add all ingredients to a blender and blitz until a smooth, creamy dressing is formed. Alternatively, place all ingredients in a small deep bowl and blitz together with a stick blender. Pour into a bowl and set aside.
To plate the salad, get a flat round salad plate. Put down a layer of rocket, followed by half of the roasted pumpkin, dressing, walnuts, pomegranate seeds, then sprinkle with dukkha. Repeat this process for another layer.
Store any leftovers in an airtight container in the fridge for up to three days. If there is any leftover dressing, store it in a glass jar or container in the fridge for up to one week.
About two raw sisters
Margo and Rosa are best-selling authors and incredible cooks. Their mission is to inspire, motivate and educate people on the benefits of plant-based eating and create healthy, happy and sustainable lifestyles.
Two Raw Sisters have a unique approach to plant-based living. They build delicious meals starting with vegetables, unprocessed, raw, whole food and pantry staples, then add meat, poultry or fish as you choose.Neither Margo or Rosa are vegan or vegetarian and welcome all eaters into their kitchen.
While they take healthy living seriously, they love having a laugh, entertaining and sharing their inspirational story.
@tworawsisters | tworawsisters.co.nz
Extracted from All Eaters Welcome, by Two Raw Sisters, published by Bateman Books.
