Day #17 time for a warm salad of roast pumpkin with pesto and tahini.
1/4 pumpkin or squash
2 tbsp olive oil
1 bag of mixed salad leaves
2 tbsp pomegranate seeds
1 tbsp pine nuts
3 tbsp pesto
Tbsp Parmesan flakes
Heat the oven to 200^c. Line a baking tray with baking paper. Chop the pumpkin into wedges. Drizzle the tray with olive oil, add the pumpkin to the tray and toss to coat in the oil, sprinkle with salt and pepper and cook for 30 minutes or until golden. You may want to turn the pieces over half way through.
Put all the ingredients in a jar with a lid and shake to combine thoroughly.
Remove the squash from the oven. Place all the salad leaves on a serving plate. Gently toast the pine nuts until golden in a dry frying pan – about 2 mins. Place the pumpkin on top of the salad. Sprinkle with the pine nuts and pomegranate seeds. Spoon over the pesto and pour the tahini dressing to finish. As an extra you can sprinkle it with some Parmesan.