Simple ingredients come together for an explosion of roasted flavour
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegan |
| Preparation | Moderate |
Nutrition (per serving)
| Calories | 625 |
| Fat | 38.7g |
| Saturates | 4.1g |
| Protein | 13.4g |
| Carbs | 57.7g |
| Sugars | 8.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Preheat oven to 220°C, gas mark 7. Place the butternut or pumpkin wedges on a large baking sheet with the olive oil, seasoning, chickpeas and cumin. Toss to coat and roast for 25-30 minutes or until golden and caramelised. Add the walnuts to the tray with 5 minutes of cooking time left so they can toast. Remove from the heat and allow to cool slightly.
2
To make the dressing, place the tahini, olive oil, lemon juice and seasoning in a small bowl and whisk to combine. Gradually add the warm water, a little at a time, to form a smooth dressing.
3
Arrange the pumpkin on a platter with the chickpeas and walnuts then top with the mint, parsley and drizzle over the dressing.
