Time: 55 minutes | Makes a large platter to share
Gluten Free, Nut Free, Dairy Free, Egg Free, Sugar Free, Vegan
This simple dish is always impressive, and super easy to make. Lightly roasted pumpkin wedges, coated in a miso & tahini paste, dipped in toasted seeds and spices. It’s got a mix of textures and flavours that makes an easy complement to a huge range of meals.
If you’re looking to lift your picnic game, this is a perfect platter to bring along. Just cook the pumpkin wedges, take the tahini spread in a jar, the seeds in a small container, and then prepare at your location.
We shared this as part of a Mindful Foods family meal, in the dappled shade of a bamboo grove near our HQ. When everyone contributes something small, made with love and care, the whole collective can feast.
- 1/2 large round pumpkin – kent & queensland blue are great varieties
- 1 cup mixed seeds – use our Activated Seed Mix, or create your own blend
- 1/4 cup olive oil
- 1 tsp sumac
- 2 tsp sweet paprika
- 3 tsp whole cumin seeds. Can substitute for 1.5 tsp ground cumin.
- salt + Pepper to taste
- 1 cup tahini
- 3 tbsp miso paste
- juice of half a lemon
- Preheat oven to 180º
- Slice pumpkin into wedges about 3-4cm thick. Leave the skin on. It’s edible, delicious, and helps the pumpkin keep its shape.
- Coat pumpkin in olive oil, arrange slices in a single layer on an oven tray lined with baking paper. Cook for 30-40 minutes, until soft but not mushy. Aim to keep a little firmness so they stay together when you dip them into the seed mix.
- While they are cooking, prepare the seed dipping mix. Toast your seeds in a dry frypan on medium heat, or the oven, until they are brown and fragrant. About 10 minutes in the oven, and less in a pan. Just keep smelling and tasting until they are right for you.
- Toast cumin seeds for 1 minute in dry frypan. In a wide, shallow bowl, mix together cumin, paprika, sumac, and seeds.
- Mix together tahini, miso, and lemon juice in a small bowl.
- When the pumpkin has cooled enough to handle, coat one side of each slice with the tahini paste, then dip into the seed mix to coat that side of the wedge.
- Arrange on a platter and serve!
Mix it up:
Feel free to play with the the ingredients in this one. You can make any variation of the seed mix you like, including your favourite nuts, coarsely chopped, and any combination of spices. For a quick and simple version you could just use a store bought dukkah.
The tahini paste could be swapped for almond butter, or any savoury spread that you create.