1/2 jap pumpkin, cut into thin wedges with skin on
1 tsp of chilli flakes
1 tbsp of olive oil
1 tsp of Mt. Elephant Hemp Seeds
1 tbsp of pumpkin seeds
Salt and pepper
Dressing -6 tbsp of tahini
2 tbsp of lemon juice
4 tbsp of Mt. Elephant Hemp Oil
2 tsp of maple syrup
Pinch of salt (blitz in a blender or smoothie maker to ensure a smooth texture)
Preheat oven to 180°C.
Line a baking tray with baking paper, spread out the pumpkin slices evenly onto the tray.
Drizzle the pumpkin with 1 tbsp olive oil then sprinkle it with a pinch of salt, pepper, cumin and chilli flakes.
Roast for 30-35 minutes or until golden and starting to caramelise.
While the pumpkin is roasting, place all dressing ingredients into a blend and blitz until combined.
Once pumpkin is cooked, arrange it on a plate and dress with your Hemp and tahini dressing.
Sprinkle with Hemp Seeds and pumpkin seeds for added texture and health benefits.