ROASTED PUMPKIN WEDGES WITH TAHINI SAUCE
Serves: 4
Prep: 10_mins
Cook: 25_mins
Info
Ingredients
1 small pumpkin
4 tbsp Biona Organic Extra Virgin Olive Oil (plus extra for topping)
4 tbsp panko breadcrumbs or regular breadcrumbs
2 tsp dried Italian herbs
1 tsp salt
½ tsp pepper
For the Tahini Sauce:
2 tbsp Biona Organic White Sesame Tahini
2 tbsp lemon juice
1 tbsp water
2 tsp olive oil
1-2 small garlic cloves pressed
salt to taste
Parsley leaves, finely chopped
Method
- Preheat the oven to 200°C (180°C fan-assisted).
- Wash the pumpkin, cut in half and scrape out the seeds using a spoon. Cut into thin wedges and lay them in a single layer on a baking tray.
- Mix the Panko, herbs, salt, and pepper and sprinkle it over the wedges.
- Drizzle the olive oil over the wedges and bake them for 25 minutes until tender.
- Meanwhile, mix all the ingredients for the tahini sauce and season it with salt. It doesn’t need a lot of salt, only a pinch to enhance the flavor.
- Serve the warm pumpkin wedges with the tahini sauce on top, an extra drizzle of olive oil and a sprinkle of parsley leaves.
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Our ingredients are of the highest quality, completely natural and suitable for vegetarians.
