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
  • Step 1
  • Preheat oven to 190C. Line a large baking tray with baking paper. Place the pumpkin on the tray. Spray with olive oil spray.
  • Step 2
  • Roast, turning once, for 40 mins or until light golden and tender. Set aside to cool.
  • Step 3
  • 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.
  • Step 4
  • 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
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  • Step 5
  • Place yoghurt, tahini, parsley and extra lemon juice in a food processor and process until the parsley is finely chopped and the mixture is well combined. Season.
  • Step 6
  • Arrange the pumpkin on a large serving platter. Sprinkle with the cranberry mixture. Spoon over the yoghurt dressing and sprinkle with the pistachio.