Pumpkin Salad with Pomegranate and Cumin Yogurt

Ingredients

1 small to medium Jap or Kent Pumpkin

Olive oil

Sea salt

1 tbs smoky paprika

3/4 cup natural yogurt

1 tbs cumin powder

2/3 cup fresh pomegranate seeds

Small bunch fresh flat leaf parsley

3 tbs pepitas (pumpkin seeds)

2 tbs black sesame seeds

Instructions

Cut the pumpkin into roughly 10 cm long pieces and place on a paper lined baking tray.
Drizzle the pumpkin with olive oil, and sprinkle with smoky paprika and sea salt.
Bake the pumpkin in the oven at 200 degrees celsius (or 392 degrees fahrenheit) for about 1.5 hours until the pumpkin is soft and golden.
Remove the pumpkin from the oven and set aside to cool.
While the pumpkin is cooking or cooling mix the yogurt and cumin together in a small bowl and set aside.
Place the cooked pumpkin into a serving bowl (you can serve this warm or cold.)
Dollop the cumin yogurt over the pumpkin, then sprinkle with parsley, pomegranate, pumpkin seeds and sesame seeds. Drizzle with a little extra olive oil and a sprinkle of sea salt to serve.