We’ve used our new Barnáe olive oil and sumac salt in this recipe.

The sumac gives the pumpkin a rich and lemony taste – they’re a match made in heaven!

Trust us, you need this in your pantry!

The pine nuts give this pumpkin dish a great soft creamy texture contrast with their little bit of crunch.

This dish perfectly matches a roast lamb or roasted lamb shanks!

– – – – – – – – – –

Serves 6 as a side

Ingredients

½ medium-sized jap pumpkin, diced and peeled
Olive oil
1 tsp pepper
6 stalks thyme
2 cloves garlic, roughly chopped
1 ½ tsp Sumac Salt

1 cup Greek yoghurt
1 garlic clove, crushed
2 tbsp olive oil
½ tsp salt
½ tsp pepper
3 tbsp lemon juice
4 tbsp pine nuts
A handful of coriander, chopped

Method

Preheat oven to 180 degrees.

Toss pumpkin in olive oil, pepper, thyme, garlic and sumac salt.

Place on a baking tray and roast for 35 minutes, or until it is cooked through and some pieces have a little char around the edges.

Heat a small frypan over medium-low heat and toast the pine nuts until they just start to colour. Don’t walk away; they will burn quickly!

To make the sauce, combine yoghurt, garlic, olive oil, salt, pepper and lemon juice.

Pile pumpkin on a platter and drizzle over the lemon sauce.

Scatter over the pine nuts and finish with coriander.