Ingredients
For the roasted pumpkin:
1.5 kg of pumpkin
15 g extra virgin olive oil
10 g of 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 200ºC for about 30-40 minutes until it is cooked or we see that it turns a golden color.
4
For the yogurt sauce, mix all the ingredients together with the Quescrem culinary yogurt in a bowl and add the chopped fresh mint.
Presentation
Present the pumpkin with the yogurt sauce on top, the sunflower seeds and the pomegranate.
