Roasted Pumpkin Salad with Coconut Yoghurt, Tahini and Hemp Seeds

Ingredients

1/2 a small pumpkin (cut into slices) 
2 tbsp olive oil
2-3 cups of rocket
2 tbsp hemp seeds

Yoghurt, Tahini Sauce
1 large lemon
1/4 cup of tahini 
1/2 cup of Natural Coconut Yoghurt
1 small clove of garlic (crushed)
Pinch of sea salt

Instructions

Preheat the oven to 180 degrees celsius, fan bake. Place the pumpkin slices on a baking tray and drizzle with olive oil and a pinch of salt and pepper. Cook for 30-40 minutes until golden brown (turning halfway). 

In the meantime, make the yoghurt tahini sauce by whisking together all of the ingredients in a small bowl until smooth and creamy. You might need to add a couple of tablespoons of water to get it to the desired consistency. 

To assemble the salad, add the rocket to a large platter or salad bowl and then place the pumpkin on top. Drizzle over the coconut yoghurt, tahini sauce and finish with a sprinkle of hemp seeds. 

Serves 4.