Step 1

Preheat oven to 220°C/430°F (200°C fan). Line a tray with baking/parchment paper.

Step 2

Peel, deseed and cut pumpkin into 3cm / 1.2" cubes - see photos in post for how I do it with little effort. You should end up with about 1 kg - enough to fill a tray.

Step 3

Place pumpkin in a bowl, add garlic, salt, pepper and olive oil. Toss well using a rubber spatula.

Step 4

Spread on tray. Roast 20 minutes. Turn pumpkin pieces, then roast a further 7 to 10 minutes until nicely coloured but holding it's shape, rather than being a mushy mess.

Step 5

Mix ingredients then set aside for at least 10 minutes to let the flavours develop.

Step 6

Preheat skillet over medium high heat (no oil). Add pine nuts and cook, stirring regularly, until it smells amazing and it's got a hint of browning on both sides. Remove from pan.

Step 7

Pile the pumpkin in a mound on a plate. Drizzle over yogurt sauce, add a little drizzle of olive oil, then sprinkle with sumac, pine nuts and coriander.

Step 8

I think it's best served with the pumpkin hot or warm, but for a warm summer day, it is also excellent served at room temperature. Just cool pumpkin, then dress and garnish just before serving.