For the roasted pumpkin:
For the yogurt sauce:
Cut the pumpkin into half moons and arrange on the baking sheet.
Season with salt and pepper, sprinkle with ras el hanout on top and add extra virgin olive oil.
Bake at 200ºC for about 30-40 minutes until it is cooked or we see that it turns a golden color.
For the yogurt sauce, mix all the ingredients together with the Quescrem culinary yogurt in a bowl and add the chopped fresh mint.
Present the pumpkin with the yogurt sauce on top, the sunflower seeds and the pomegranate.