Warming Spices.

Pumpkin has a cooling effect on the body although it is a fall/winter vegetable. Spices like turmeric, ginger, fenugreek and black pepper and black cardamom all have a warming effect so balancing the dish. The sweetness nourishes our nervous system and the bright orange phytonutrient delivers antioxidants and microbial balancing effects to our digestion.

Benefits of pumpkin

Pumpkins are sweet in taste and are good for all doshas. They are particularly beneficial for the fiery Pitta and are anti inflammatory, high in anti-oxidants.

Tahini's sweet and heavy qualities mean it is building in nature. The taste is astringent It can be a useful addition to the diet to rebuild tissues. High in healthy fats from the oily sesame seed, it nourishes and strengthens nervous, muscle and fat tissue in particular. Tahini has as impressive calcium content, supporting the maintenance of bone strength.

4 servings

500 grams Pumpkin (Cut into Wedges)

1 tsp Raw Ginger Root (Grated)

3 tbsps Extra Virgin Olive Oil

1/2 tsp Fenugreek Seeds

1Black Cardamom (Discard the pod keep seeds)

1/8 tsp Black Peppercorns

1/2 tsp Turmeric

1/2 tsp Fennel Seeds

Sea Salt & Black Pepper (to taste)

1 tbsp Tahini

2 tbsps Water

2 Lime (Divided - Peel and cut into sections - Juice 1/2)

1 Handful Mint Leaves

1 Handful Fresh Coriander

Heat the oven to 200 C. Grind all the whole spices in a mortar and pestle. Add the turmeric and salt and pepper, grated ginger. Mix with half the olive oil and set aside.

Prepare the limes by paring off the skin and cutting the limes into quarters. Add a dash of olive oil and salt and set aside.

Peel the pumpkin remove the seeds and cut into wedges. Rub the spices and olive oil mixture on to each wedge and place in the oven in a single layer. Cook for 20 minutes until soft.

Mix the tahini with the water, juice of half a lime, a bit of pepper, salt and 1 tbsp olive oil. Pour over the pumpkin wedges. Garnish with mint and coriander and the limes. Serve on baby lettuce leaves.