№ 197 Glazed pumpkin n with tahini and d pecan gremolata ta

Prep 25 min Cook 35 min

Serves 4-6

• VEGAN

• DAIRY FREE

• GLUTEN FREE

Ingredients

1 small pumpkin, skin on, cut in half widthways, deseeded and cut into 3cm-wide wedges (600g)

2 red onions (320g), peeled and cut into 3cm wedges

1 tbsp rosemary leaves, roughly chopped

¼ tsp chipotle chilli flakes

½ tsp ground ginger ½ tsp ground cumin ½ tsp ground cinnamon

⅛ tsp light brown sugar

½ tsp chickpea flour (AKA gram flour – optional)

Salt

3 tbsp olive oil 3 garlic cloves, peeled, thinly sliced For the glaze 70ml balsamic vinegar

50ml date syrup For the gremolata 50g pecans, toasted and roughly chopped 15g mint leaves, roughly chopped

15g coriander leaves, roughly chopped

1 lime, zest finely grated, to get ½ tsp, then juiced, to get et 2 tsp

For the tahini sauce auce 60g tahini

1 tsp lime juice

The best parts of many feasts are often the things served up on the side. They can often be made ahead, happy to wait around for the centrepiece to get ready, and tend to be much more full of flavour and texture than the main event, too. That’s not to say this is an either/or situation, though: the roast needs the sides and the sides need the roast.

Method

First, make the glaze. Put the balsamic and date syrup in a small saucepan with an eighth of a teaspoon of salt, bring to a boil, leave to bubble for two minutes, then take off the heat.

Heat the oven to 210C (190C fan)/ gas 6½. Put the pumpkin, onion, rosemary, spices, sugar, gram flour, if using, and half a teaspoon of salt in a large roasting tray and toss to coat evenly. Pour in the oil, toss again, then roast for 20 minutes. Gently stir in the garlic, roast for another 10 minutes, then drizzle over two tablespoons of the glaze and roast for a final two minutes. Take out of the oven and set aside to cool slightly.

Meanwhile, make the sauce. Put the tahini, lime juice and an eighth of a teaspoon of salt in a medium bowl, gradually whisk in 45ml cold water until you have a silky sauce, then set aside.

Just before serving, combine all the gremolata ingredients in a small bowl. Arrange the pumpkin mix on a large, lipped platter, spoon the tahini sauce all over the top and drizzle over the remaining glaze. Serve topped with the gremolata.