Pumpkin Salad


  • 1 Whole Jap Pumpkin
  • 2 tbs of ground Smoked Paprika
  • 1 can of cooked Chickpeas
  • ½ can of cooked lentils.
  • ½ bunch of Parsley
  • 80g of pumpkin seeds
  • Pinch of Salt
  • ½ bunch of mint


  • 1 cup of tahini
  • 150ml of water
  • 100ml of olive oil
  • Pinch of Salt and pepper
  • 60ml of squeezed lemon juice


Cut and de-seed your Pumpkin, cut into uniform size. I like quite large wedges, more uniform the better so it will cook evenly.

Place onto a tray lined with baking paper and season with Smoked paprika ( you can use any of your favourite spices). Ground Cumin and Coriander is also nice.

Cook until slightly tender but cooked through.

Pick herbs into water and drain well.

Open your chickpeas and drain and wash with cold water and drain again well.

To make dressing, put Tahini into a bowl and whisk in lemon juice , water and salt and pepper. You want it to be a nice consistency runny but not to thick and to be tasting of lemon and a touch of salt.

All measurements can be adjusted to your taste, add more lentils or chickpeas and herbs if you like.