NZ Woman's Weekly

Roasted Carrot & Pumpkin with Tahini-yoghurt dressing

  • Meal Type

  • Total time

    45 minutes
  • Servings

  • Courses


This type of dressing usually accompanies grilled eggplant and tomato, but we decided to combine it with roasted vegetables to make it more suited to this time of the year.

  • 4 large carrots, peeled and sliced into batons
  • ¼ pumpkin, peeled and thinly sliced
  • Olive oil
  • 1 tsp Moroccan mixed spice or sumac (a powder made from Middle Eastern berries)
  • Salt and pepper

Makes ¾ cup

  • 125ml plain unsweetened yoghurt
  • 60ml (5 tbsp) tahini paste
  • Juice of one lemon
  • Salt and pepper
  • 1 large clove garlic, crushed
  • 2 tbsp parsley
  • ½ tsp lemon zest
  • ½ tsp ground cumin
  • ½ tsp honey
  • 3 tbsp warm water


  • Salt and pepper
  • ½ cup microgreens
  • 2 tbsp freshly chopped mint

1. Preheat the oven to 220oC. Toss the vegetables in olive oil and scatter over a baking dish. Season with Moroccan spice mix or sumac, and salt and pepper.
2. Roast for 25 to 30 minutes.Check to ensure the vegetables are tender.
3. Place the hot vegetables on a large platter. Allow to cool to room temperature while you make the tahini-yoghurt dressing by combining all the ingredients together. Then drizzle the dressing over the vegetables, season and top with microgreens and mint. Serve.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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