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Roasted Pumpkin Salad with Cilantro, Lime & Green Chile

Adapted from Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi and Jonathan Lovekin

1 half sugar pumpkin
2 T. olive oil
1 tsp ground cardamom
1/2 tsp ground allspice
1/2 tsp ground black pepper
1 tsp salt

2 limes
1 green chile pepper
handful of fresh cilantro

1/2 cup Greek yogurt
juice from 1/2 a lime
2 T. tahini

Preheat oven to 400. Skin, seed and chop pumpkin (or butternut squash) into cubes. Toss with olive oil, cardamom, allspice, salt & pepper. Transfer to a sheet tray and roast for 20-25 minutes.

Meanwhile...
-peel the limes and cut into sections, removing as much of the pith as possible.
-Hand-pick the nicest leaves from the cilantro
-slice the chile pepper thin; and
-combine yogurt, lime juice & tahini for a dressing

Arrange cooled squash on a salad plate. Sprinkle with sections of lime, rings of chile, cilantro leaves and small dollops of dressing.

Comments: Send us comments about this recipe steve@pulpkitchen.com