1/2 butternut pumpkin, peeled and cubed
1/2 cup mint leaves
Jewels of one pomegranate
80g goat's cheese or 3 large cubes
3/4 cup walnuts
2 tbs pepitas
2 tbs honey
1/2 tsp sea salt flakes
Extra virgin olive oil for dressing and
Juice of one lemon for dressing
1 tbs sumac for dressing
Salt and pepper to taste for dressing
Preheat oven to 180C. Dice pumpkin into
small cubes. Arrange on a baking paper
lined tray and drizzle with olive oil. Bake for
30-40 minutes until tender and golden.
While pumpkin is baking, heat walnuts and
pepitas in a small saucepan and add honey
and sea salt flakes. Stir while honey bubbles
for 2 minutes or so.
Remove from heat then spoon out nuts and
seeds onto a clean sheet of baking paper to
harden and cool.
Combine a long drizzle of olive oil, lemon juice, sumac, salt and pepper in a small cup
for the dressing.
Arrange roasted pumpkin on a serving plate,
top with mint leaves, goat's cheese,
honeved walnuts and pepitas and
pomegranate jewels. Pour over dressing and
sprinkle with extra sumac. Serve.