Warm Pumpkin Salad with Tahini Dressing
Warm Pumpkin Salad with Tahini Dressing
Ingredients
Salad
- 105g (3/4 cup) pecan halves
- 1.2kg butternut pumpkin, deseeded, peeled, cut into 2cm cubes
- 8 green shallots, ends trimmed, thinly sliced
- 1 x 80g pkt baby rocket leaves
Tahini Dressing
- 130g (1/2 cup) natural yoghurt
- 2 tbsp olive oil
- 1 tbsp tahini (sesame paste)
- 3 tsp red wine vinegar
- 1 tsp caster sugar
- Salt & freshly ground black pepper
Instructions
- 1
Place the pecans in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2-4 minutes or until the pecans are toasted. Roughly chop and set aside.
4 min - 2
Rinse pumpkin under cold water, leaving water clinging to it. Place half the pumpkin in a shallow, round 24cm (base measurement) microwave-safe dish. Cover with a lid or plastic wrap. Cook on High/800watts/100% for 8 minutes or until just tender. Drain the pumpkin and transfer to a large serving bowl. Repeat with the remaining pumpkin. Set aside for 5 minutes to cool slightly.
8 min - 3
Add the pecans, green shallots and rocket to the pumpkin, and gently toss until just combined.
- 4
To make the tahini dressing, combine the yoghurt, oil, tahini, vinegar and sugar in a small bowl. Taste and season with salt and pepper.
- 5
Pour dressing over salad and gently toss to coat. Serve as an accompaniment to chargilled chicken, if desired.