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  • Easy
  • Serves 3
  • 15 mins prep
  • 30 mins cook

Roasted carrot & pumpkin with tahini-yoghurt dressing

Roasted carrot & pumpkin with tahini-yoghurt dressing

Spice up the kitchen with methods from the Middle East


Roasted carrot & pumpkin

  • 4 large carrots, peeled and sliced into batons
  • 1/4 pumpkin, peeled and thinly sliced
  • olive oil
  • 1 tsp moroccan mixed spice or sumac (a powder made from middle eastern berries)
  • salt and pepper

Tahini-yoghurt dressing

  • 125 ml plain unsweetened yoghurt
  • 60 ml (5 tbsp) tahini paste
  • juice of one lemon
  • salt and pepper
  • 1 large clove garlic, crushed
  • 2 tbsp parsley
  • 1/2 tsp lemon zest
  • 1/2 tsp ground cumin
  • 1/2 tsp honey
  • 3 tbsp warm water


  • salt and pepper
  • 1/2 cup microgreens
  • 2 tbsp freshly chopped mint


  1. Preheat the oven to 220°C. Toss the vegetables in olive oil and scatter over a baking dish. Season with Moroccan spice mix or sumac, and salt and pepper.
  2. Roast for 25 to 30 minutes. Check to ensure the vegetables are tender.
  3. Place the hot vegetables on a large platter. Allow to cool to room temperature while you make the tahini-yoghurt dressing by combining all the ingredients together. Then drizzle the dressing over the vegetables, season and top with microgreens and mint. Serve. Makes ¾ cup dressing.


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