Ingredients

• 500g – 800g diced pumpkin (skin removed)
• 4 big ripe tomatoes diced
• 1 large red Spanish onion
• 2 lemons, juiced
• 4 cloves of garlic (diced)
• 2 chillis (more or less dependent on taste)
• Handful of parsley
• Splash of coconut oil (3 tbs)
• 1/4 cup coconut water (we love Raw C brand)
• 1 tsp cumin, paprika and cinnamon
• 3 cloves (optional)
• 4 Tbsp of Mayver’s Pure-State Black Tahini

Method

1. Dice up all your vegetables and throw them into a large baking dish.
2. Pour over the coconut oil and squeeze lemon juice over the top.
3. Drizzle Mayver’s Pure-State Black Tahini across the top.
4. Sprinkle the spices over top and toss everything to coat.
5. Nestle lemon rinds in between the pumpkin.
6. Place in 150 degree oven for approx. 1hr turning every 15 mins.
7. The slower you can bake this the tastier the flavours. We love serving it up with lemon quinoa (quinoa cooked in lemon juice and cinnamon quills) and steamed greens on the sides.
8. For something a little more spesh… add a cube or two of Persian Feta or natural plain yoghurt and a sprinkle of coriander or parsley just before you serve!

Click here to find your local stockist for Mayver’s Black Tahini