Ingredients
| 2 tablespoons pumpkin seeds | |
| 800g kūmara, scrubbed and cut in half lengthwise (use smaller kūmara ideally, but if not available then just cut larger ones into smaller pieces) | |
| 1 tablespoon olive oil | |
| 1 teaspoon sumac | |
| a large handful coriander or parsley, roughly chopped | |
| 2 tablespoons tahini | |
| 1 tablespoons lemon juice | |
| 3 tablespoons pomegranate arils |
Side dishes like this are not only colourful but they don’t need to be served piping hot – it is delicious at room temperature – which means it can be cooked ahead if juggling things in the oven is going to be an issue.
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Instructions
| 1. | Heat the oven to 180°C. Line a baking tray with baking paper. |
| 2. | Spread the pumpkin seeds on a tray and roast for 10 minutes or until golden. Remove and set aside to cool. |
| 3. | Toss the cut kūmara with the olive oil and put cut-side up on the tray. Sprinkle with the sumac and some salt and bake for 30 minutes or until cooked through. |
| 4. | Meanwhile, put the coriander, tahini, lemon juice and ¼ cup water in a food processor or stick blender and blitz to a smooth paste, adding more water if necessary. Season to taste. |
| 5. | To serve, put the kūmara on a platter, drizzle over some of the sauce and scatter with the pomegranate arils and pumpkin seeds. Put the extra sauce in a small bowl to serve alongside. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jessica Crowe