Roasted Spiced Pumpkin Salad
½ pumpkin, Japanese
2 tbsp olive oil, divided
1 tsp paprika
3 red onion
1 tsp salt
½ cup coriander, chopped
¼ cup pine nuts
¼ cup sunflower seeds
¼ cup pepitas
1 tbsp tahini
1 tsp white miso paste
2 tbsp warm water
2½ tbsp olive oil, extra virgin
½ lemon, juiced
1½ tbsp maple syrup
Preheat the oven to 200°C or 400°F.
Using a large spoon, scoop out the seeds and insides of the pumpkin. Cut pumpkin into large slices (approximately 2 cm thick wedges) and place on a sheet pan.
Drizzle with 1 tbsp olive oil and rub with paprika and sea salt.
Peel and cut red onion into half. Then cut each half into thirds. You end up with 6 pieces per onion.
Tumble in cut red onion on the other side of the oven tray. Drizzle with 1 tbsp olive oil and season with sea salt.
Roast in the oven for about 15 minutes, check to see if the pumpkin flesh and red onion is becoming tender. Keep roasting for another 5 minutes or until golden brown. It’s ok to have a few burnt bits on the edges of onion and pumpkin for extra caramelisation.
Once cooked, remove from the oven.
Wash and roughly chop coriander to yield ½ cup.
Over a medium-hot heat, dry toast pine nuts, sunflower seeds and pepitas in a medium sized fry pan until lightly brown. It will take about 1-2 minutes. Keep the nuts and seeds moving in the pan as they can burn quickly.
In a small mixing bowl, add tahini, miso paste and warm water and mix well together to combine. Tahini and miso paste are thicker in consistency so using warm water will help dilute it and create a smoother paste. If you prefer a thinner consistency, adjust with a little more water.
Add extra virgin olive oil, lemon juice and maple syrup. Mix until well combined.
Layer roasted spiced pumpkin first and then scatter roasted red onion in between the spiced pumpkin wedges.
Scatter coriander and toasted seeds and nuts.
Drizzle tahini miso dressing throughout the salad and serve.