Harissa roast pumpkin with tahini sauce

Step 1

This is a great side for roast chicken, but it would also work very well stuffed into wraps or sandwiches.Heat the oven to its highest setting – 240C (220C fan)/475F. In a large bowl, toss the first four ingredients with three-quarters of a teaspoon of salt and a generous grind of pepper. Transfer the mix to a large tray lined with greaseproof paper, spreading it out as much as possible, cover tightly with foil and roast for 15 minutes.

Step 2

Remove the foil, turn down the heat to 220C (200C fan)/425F and roast uncovered for another 25 minutes, stirring once halfway, until the pumpkin is cooked through and nicely browned.

Step 3

In a small bowl, whisk the tahini, soy sauce, lime juice and maple syrup, until very smooth – depending on the thickness of the tahini, you may need to add up to a tablespoon of water to get it to the right consistency.

Step 4

Transfer the pumpkin to a platter, drizzle over the tahini sauce, finish with the coriander, spring onion and a drizzle of oil, and serve.