3 great takes on FESTIVE SIDES

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Sumac Pumpkin with Tahini Sauce and Herb Crumble

SERVES 6

PREP & COOK 1 HOUR

■ 3 x 800g butternut pumpkin halves, seeds removed

■ 2 tbsp olive oil

■ 2 tbsp ground sumac

■ 1 tbsp honey, warmed

TAHINI SAUCE

■ 1½ cups Greek-style yoghurt

■ 2 tbsp tahini

■ 2 tbsp lemon juice

HERB CRUMBLE

■ 2 green onions, thinly sliced

■ ¼ cup thinly sliced fresh mint leaves

■ 2 tbsp finely chopped fresh parsley

■ 2 tsp finely shredded lemon rind

1 Cut each pumpkin half lengthways into four wedges.

2 Combine oil and sumac in a small bowl. Brush over pumpkin wedges. Season with salt and pepper. Place on two large oven trays lined with baking paper.

3 Cook in a 200C preheated oven for 30 mins. Remove. Brush with honey. Return to oven for a further 15-20 mins or until pumpkin is tender and lightly browned.

4 TAHINI SAUCE Whisk all ingredients with 2 tbsp water in a medium bowl until smooth. Cover and refrigerate until serving.

5 HERB CRUMBLE Combine all ingredients in a medium bowl. Season.