Spiced Roasted Pumpkin with Moringa-Lime Yoghurt Dressing

          Pumpkin and squash are some of the best things about autumn! Roasting them brings out their natural sweetness and makes them even more delicious – especially when combined with Middle Eastern-inspired spices and a zingy moringa-lime yoghurt dressing.

          Serves 4


          1 small pumpkin or squash
          4 tbsp coconut oil, melted
          2 limes
          1 green chilli, deseeded and finely chopped
          Handful of coriander leaves

          Spice Mix:
          2 tsp dried thyme
          2 tsp marjoram
          2 tsp oregano
          1 tsp toasted sesame seeds
          1/2 tsp Himalayan sea salt

          Moringa Lime Yoghurt Dressing:

          1 tsp Aduna Moringa Powder
          1 tbsp lime juice
          100g plain yoghurt (greek/natural/soy, etc.)
          30g tahini


          Pre-heat the oven to 210C.

          Peel the limes using a small sharp knife and cut into quarters. Finely slice these quarters about 1mm thick. Place the limes in a bowl and toss with a little salt and 1 tbsp of coconut oil. Set aside.

          Cut the pumpkin into quarters and scoop out the seeds (reserve for toasting if you like!). Finely slice each quarter into thin segments and spread them onto one or two large baking sheets, lined with baking parchment.

          In a pestle and mortar, combine all the spice ingredients and grind until a fine powder. Place in a small bowl and stir in the rest of the coconut oil. Brush the pumpkin slices with the spice mix and roast in the oven for 15-20 minutes. Once tender, remove from the oven and allow to cool.

          Meanwhile, make your yoghurt dressing. Add all the ingredients to a blender, plus 2 tbsp of water, and blend until smooth OR whisk together the moringa and water in a cup before stirring in the remaining ingredients.

          To serve, place the pumpkin slices in a large dish and drizzle with the dressing. Scatter over the green chilli, lime & juice and coriander leaves and season to taste.


          Recipe by Georgina May Birch

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