Ingredients
For the roasted pumpkin
1.5 kg pumpkin
15 g extra virgin olive oil
10 g ras el hanout
50 g pomegranate
20 g sunflower seeds
5 g salt
2 turns of black pepper grinder
For the Yogurt Sauce
150 g Quescrem Culinary Yogurt
15 g tahini
10 g extra virgin olive oil
2 g chopped fresh mint
Preparation
1
Cut the pumpkin into half moons and arrange on the baking sheet.
2
Season with salt and pepper, sprinkle with ras el hanout on top and add extra virgin olive oil.
3
Bake at 200 ºC for about 30 – 40 minutes until it is cooked or we see that it turns a golden color.
4
For the Yogurt sauce, mix in a bowl all the ingredients together with Quescrem Yogurt Culinario, and add the chopped fresh mint.
Presentation
Present the pumpkin with the Quescrem Yogurt Culinary sauce on top, the sunflower seeds and the pomegranate.
