Roast Pumpkin with Tahini Yoghurt, Crisp Curry Leaves and Pomegranate
Serves 4 as a light meal or as part of a spread
1 butternut pumpkin, peeled, and cut into chunks
1 tsp ground cumin
1 cup greek yoghurt
4 tbs tahini
3 tbs lemon
1 clove garlic, minced
1 tsp cumin seeds
1 tsp black mustard seeds
4 sprigs curry leaves, leaves picked
2 Lebanese cucumbers, sliced
1 lime, juiced
Arils of 1/2 pomegranate
Lebanese bread, to serve
Pre-heat oven to 200°c. Spread the pumpkin out over a lined baking tray. Drizzle with olive oil, 1 tsp ground cumin and season with salt and pepper. Toss to coat. Spread evenly over the tray, if it is too crowded, use two trays to prevent pumpkin from steaming rather than roasting. Roast for 30-40 minutes, until starting to brown. Remove and set aside to cool.
Meanwhile, place the yogurt in a medium bowl. In a small bowl combine the tahini and lemon juice, combine until smooth. Use the back of a spoon to remove any lumps. Add the tahini to the yoghurt, along with the garlic and some salt to taste. Mix well to combine. Keep in the fridge until ready to serve.
In a very small pan, heat 2 tbs of olive oil over medium heat along with the cumin and mustard seeds. Cook for 2-3 minutes, stirring, until mustard seeds start to pop. Add the curry leaves and continue to cook, stirring, for another 1 - 2 minutes, or until curry leaves are crispy. Pour mixture into a bowl to cool.
In a small bowl toss the cucumber with 1 tbs of olive oil, lime juice and a little salt and pepper.
When ready to eat assemble on one large platter or four individual plates. First spread the tahini yogurt over the plate. Then gently toss the pumpkin with the cucumber and place on top of the yoghurt. Drizzle over the spiced oil and crispy curry leaves and finish with the pomegranate arils. Serve with Lebanese bread if desired.