Warm pumpkin salad with tahini dressing

Tahini dressing brings a Middle Eastern flavour to this soft pumpkin and crunchy nut salad.

Recipe «Warm pumpkin salad with tahini dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 105g pecan halves, 1.2kg butternut pumpkin, deseeded, peeled, cut into 2cm cubes, 8 green shallots, ends trimmed, thinly sliced, 1 x 80g pkt baby rocket leaves, 130g natural yoghurt , 2 tbsp olive oil, 1 tbsp tahini, 3 tsp red wine vinegar , 1 tsp caster sugar, Salt & freshly ground black pepper.

Ingredients:

• 105g pecan halves 
• 1.2kg butternut pumpkin, deseeded, peeled, cut into 2cm cubes 
• 8 green shallots, ends trimmed, thinly sliced 
• 1 x 80g pkt baby rocket leaves 
• 130g natural yoghurt 
• 2 tbsp olive oil 
• 1 tbsp tahini 
• 3 tsp red wine vinegar 
• 1 tsp caster sugar 
• Salt & freshly ground black pepper 

Instructions

1. Place the pecans in an oven bag and twist the opening to close. Cook on High/800watts/100%, gently shaking the bag every minute, for 2-4 minutes or until the pecans are toasted. Roughly chop and set aside.
2. Rinse pumpkin under cold water, leaving water clinging to it. Place half the pumpkin in a shallow, round 24cm (base measurement) microwave-safe dish. Cover with a lid or plastic wrap. Cook on High/800watts/100% for 8 minutes or until just tender. Drain the pumpkin and transfer to a large serving bowl. Repeat with the remaining pumpkin. Set aside for 5 minutes to cool slightly.
3. Add the pecans, green shallots and rocket to the pumpkin, and gently toss until just combined.
4. To make the tahini dressing, combine the yoghurt, oil, tahini, vinegar and sugar in a small bowl. Taste and season with salt and pepper.
5. Pour dressing over salad and gently toss to coat. Serve as an accompaniment to chargilled chicken, if desired.