This is one of my favourite ways to eat pumpkin – roasted with honey to amplify it’s natural sweetness, then drizzled with creamy, tangy tahini yoghurt and scattered with dukkah for crunch and extra nutty flavour.
You could use any kind of pumpkin for this – crown, butternut, buttercup or any of the other variations you can get nowadays. Use coconut yoghurt in the tahini yoghurt if you want it to be dairy-free. If you can’t find dukkah in your supermarket, try a gourmet food store or a health shop. Serve this with my Arabian roast chicken, pomegranate sauce and pilav, asparagus fattoush and beetroot, spiced almond, date and feta salad for a Middle Eastern feast.