Roasted Harissa Kabochawith Tahini & Pomegranate

Roasted Kabocha

1. 1

   Preheat the oven to 400°F. Toss the kabocha pieces with olive oil, harissa, cumin, coriander, smoked paprika and salt; brush the mixture onto the pumpkin and roast for 30–40 minutes until tender. Toss with sesame seeds after roasting.

2. 2

   Lemon‑Tahini: Whisk tahini with lemon juice, grated garlic, cumin and salt. Gradually whisk in ice‑cold water (80–110 ml) until a smooth, creamy sauce forms.

Pickled Red Onion

3. 3

   Combine red onion rings with red wine vinegar, hot water, sugar and salt; let marinate for at least 30 minutes.

Assembly

4. 4

   Spread the lemon‑tahini sauce on serving plates, arrange roasted kabocha and pickled red onion on top, scatter pomegranate seeds, mint leaves, drizzle pomegranate molasses and finish with a pinch of sumac.