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Pumpkin Dip with Roasted Cauliflower

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(makes 1 large platter)


For the Pumpkin
  • 1 butternut pumpkin, peeled & cut into chunks
  • 2 tsp cumin
  • 2 tsp coriander, ground
  • Olive oil
  • 1-2 lemon juice
  • 2 cloves garlic, crushed
  • 3 tbsp tahini
  • 100g natural yoghurt
 For the Cauliflower
  • 1 head cauliflower, cut into small florets
  • 2 tsp cumin seeds lightly crushed
  • 2 tsp coriander seeds lightly crushed
  • 1 chilli finely sliced
  • ½ lemon juiced
  • Pomegranate seeds to garnish
  • Coriander leaf to garnish
  • 10g roasted pepito & sunflower seeds to garnish

For the Pumpkin
Toss the pumpkin in a bowl with a little olive oil and the spices. Season with salt and pepper. Place on a lined oven tray and roast in the oven until tender. Place the roasted pumpkin in a food processor with garlic and puree. Add lemon juice tahini and yoghurt.
For the Caulifower
Combine all ingredients together and season with salt and pepper. Place on a lined baking tray and roast in a hot oven until tender and slightly browned. On a serving plate  spoon on the pumpkin dip and top with roasted cauliflower. Top with toasted sunflower and peptito seeds, pomegranate seeds and fresh coriander. Drizzle with olive oil and serve with toasted Turkish bread.          
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