RESOURCES / / RECIPIES
JEWELLED PUMPKIN AND PISTACHIO SALAD
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
Preheat oven to 190C. Line a large baking tray with baking paper. Place the pumpkin on the tray. Spray with olive oil spray.
Roast, turning once, for 40 mins or until lightly golden and tender. Set aside to cool.
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.
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.