An effortless side to accompany your next Sunday roast using beautiful seasonal pumpkins, paired with a lemony yoghurt dressing, crispy bacon, pine nuts and coriander. Roast up a batch on Sunday to top some dressed grains and kale and you've got yourself lunch for the whole week!
Cut the pumpkins in half and then slice them in pieces.
Place them in a bowl with the oil, cumin, paprika, cinnamon and season with plenty of salt and pepper. Toss until the pumpkin is evenly coated.
Place pumpkin onto tray in a single layer and cook for approximately 1 hour or until the pumpkin is tender and golden.
While you're waiting for the pumpkin to cook, make the yoghurt sauce. Add the yoghurt to a bowl and combine with garlic, lemon zest and juice and season with salt and pepper. Set aside.
In a fry pan on high heat, cook the bacon pieces until golden and set aside.
Drain excess oil and use the same pan to fry off the pine nuts until golden. set aside.
To serve, place some yoghurt dressing on the bottom of a plate, followed by the pumpkin, then more yoghurt dressing, bacon, pine nuts, sumac and dill.
