Nici Wickes: Roast Kūmara with Pomegranate and Yoghurt

This dish magically transforms kūmara from side dish to star performer, and I can’t get enough of it.   

Serves 2-4   

 

Ingredients  

• 2 orange kūmara, halved, skin on  
• 2 tablespoons olive oil   
• 1 tablespoon pomegranate molasses   
• 1 teaspoon smoked paprika  
• ½ teaspoon sea salt  
• 4 tablespoons pumpkin seeds  
• Small handful of mint & coriander  
• ½ cup fresh pomegranate arils/seeds  

Yoghurt Dressing  

• ½ cup Greek yoghurt   
• 1 tablespoon tahini  
• 1 tablespoon pomegranate molasses  
• ½ teaspoon sea salt  

  

Method 

1. Heat oven to 180C. Line a tray with baking paper.   
2. Mix oil with pomegranate molasses and paprika and rub/brush all over the kūmara. Lay out on the prepared tray, sprinkle with salt and roast for 45 minutes or until soft and cooked through.  
3. Toss in the pumpkin seeds in the final 5-10 minutes and they will toast and puff up.  
4. To make the yoghurt dressing, whisk yoghurt with tahini, pomegranate molasses, and salts until combined.   
5. Serve the warm kūmara drizzled with yoghurt dressing and scattered with mint, toasted pumpkin seeds, and pomegranate seeds.   

 

Nici’s note: Use pumpkin or cauliflower in place of kūmara if you like. 

 

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