Roasted beetroot and pumpkin paired with a creamy tahini dressing. The sweetness of roasted vegetables perfectly balances the bitterness of the tahini paste.
Autumn is here and we have an abundance of pumpkins, so you can expect a lot of pumpkin recipes here. What’s your favorite pumpkin recipe?
Also, do you also struggle to cut the pumpkin in half? A chef that I worked with in the past taught me to smash it to the ground, so it opens, and the job is done for you 😉 I’m afraid our old farmhouse floor could possibly not survive it, so I must work my muscles.
🍽 Serves 4-5
🕘 50-55 minutes
Ingredients
2 beets
2 cups pumpkin
Olive oil and salt to roast
1 can of chickpeas
1 red capsicum
1 red onion
1/2 cup cherry tomatoes
1/4 cup fresh parsley to garnish
Dressing:
½ cup cashews (soak in boiling water for 30min)
¼ cup tahini
½ cup water
Juice from ½ lemon
¼ cup parsley
¼ cup chives
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp salt
Cracked pepper to taste
Instructions
Soak the cashews in hot water for 30min. Preheat the oven to 180’C. Cut the pumpkin and beets into 1-2cm pieces.
Place the pumpkin on a baking tray. Sprinkle with olive oil and salt. Repeat with beetroot. Roast for 40min.
Prepare the dressing: in a food processor, place soaked cashews, tahini, water, lemon juice, parsley, chives, garlic and onion powder, salt and pepper. Blend until smooth (approx.2-3min)
Prepare the rest of the ingredients: chop capsicum, lettuce, and cherry tomatoes. Slice red onion
Remove roasted vegetables from the oven and let them cool.
Assemble the dish: place lettuce, chickpeas, roasted beets and pumpkin, red onion, capsicum, and cherry tomatoes. Pour the dressing, garnish with parsley and serve.
Enjoy! 😊
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