Ingredients

1 pumpkin, sliced into wedges
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon turmeric
1/4 teaspoon chilli flakes
2 tablespoons olive oil
3 tablespoons runny honey
Splash of balsamic vinegar
Cracked pepper

Garnish

1/2 cup black sesame seeds
Handful fresh coriander, roughly chopped

Yoghurt Dressing

1/2 cup natural Greek yoghurt
1 tablespoon lemon juice
Zest of 1/2 an orange
Zest of 1/2 a lemon

Method

Preheat an oven to 200C. Line a roasting tin with baking paper

In a small bowl combine cumin, coriander, turmeric and chilli flakes, honey and vinegar. Place pumpkin on baking paper and drizzle over the spice mixture. Bake for 30 minutes or until caramelised and tender, turn the pumpkin at the 15 minute mark

Mix yoghurt-dressing ingredients in a small bowl. Place pumpkin on a platter, top with the yoghurt dressing, sesame seeds and coriander