Grilled pumpkin bites

Utterly yummy bites

Simple, yet utterly yummy! Just a little grilled pumpkin and a little dip - and it’s really healthy as well. Delicious to the last bite.

Ingredients

• 1 Uchiki Kuri pumpkin
• 1 teaspoon of ground allspice
• 1 teaspoon of ground cumin seeds
• 1 tablespoon of sesame oil
• 100 g of Greek yoghurt
• 30 g of tahini
• 1 tablespoon of lemon juice
• Fresh coriander

How to prepare

Roast the pumpkin in the oven for 70 minutes at 180°C. Allow to cool down somewhat and peel. You will find it comes away easily. Cut the pumpkin in two and scoop out the seeds. Cut the flesh into convenient pieces that are easy to pick up.

To make the sauce, mix the yoghurt in a bowl, together with the tahina, allspice, sesame oil, lemon juice, pepper and salt. Coarsely chop up the coriander and mix in with the sauce.

Arrange the still lukewarm pieces of pumpkin on a dish. Sprinkle a little sauce over the pumpkin pieces. Serve the rest of the sauce on the side. Mix in some coriander and season with pepper and salt to taste. Garnish with coriander and shiso purple.