Roasted shallot and pumpkin salad

Preheat the oven to 180°C/160°C fan/gas mark 4. Peel the pumpkin, then halve and remove the seeds. Cut into 2cm thick slices. Add to a large baking tray with the shallot halves, oil, cumin, coriander and seasoning. Toss well and cook for 25-35 minutes until deeply golden.

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Meanwhile, make the dressing. Mix together the tahini and lemon juice in a small bowl and season to taste.