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Ingredients

1kg Kent pumpkin, seeded, cut into 2cm-thick wedges
1/4 cup (35g) pistachios
1/2 red onion, thinly sliced into rings
1/4 cup (35g) dried cranberries
1 lemon, juiced
200g plain yoghurt
2 tablespoons tahini
1 cup flat-leaf parsley leaves
2 tablespoons lemon juice, extra

Method

Step 1 Preheat oven to 190C. Line a large baking tray with baking paper. Place the pumpkin on the tray. Spray with olive oil spray.
Step 2 Roast, turning once, for 40 mins or until light golden and tender. Set aside to cool.
Step 3 Meanwhile, arrange pistachios in a single layer on a baking tray. Roast for 3 mins or until lightly toasted. Set aside to cool. Coarsely chop.
Step 4 Combine the onion, cranberries and lemon juice in a bowl. Set aside, stirring occasionally, for 15 mins or until onion and cranberries soften. Drain well.
Step 5 Place yoghurt, tahini, parsley and extra lemon juice in a food processor and process until the parsley is finely chopped and the mixture is well combined. Season.
Step 6 Arrange the pumpkin on a large serving platter. Sprinkle with the cranberry mixture. Spoon over the yoghurt dressing and sprinkle with the pistachio.

Jewelled pumpkin and pistachio salad

How to make Jewelled pumpkin and pistachio salad

Ingredients

Method