transformer's roast pumpkin dip

Pumpkin Dip

1. Toss the pumpkin with olive oil, pink lake salt and Ras el Hanout spice and roast in the oven at 180 degrees Celsius for 45 to 60 min, or until soft and slightly caramelised.

2. Allow the pumpkin to cool, then blend it with the garlic, tahini and yoghurt. Adjust the seasoning to taste and feel free to add more tahini and yoghurt if you desire.

3. With a large spoon, spread the pumpkin around the plate using a circular motion. Drizzle with olive oil and pomegranate molasses. Sprinkle with sesame seeds, toasted pine nuts & pink lake salt.

4. Sourdough Crisps

5. Slice stale sourdough as thin as possible (we use a meat slicer and slice it 2.5mm thick). Drizzle with olive oil and sprinkle on pink lake salt and thyme.

6. Bake in the oven at 150 degrees Celsius for 10 min, or until toasty and golden.

7. Serve with the dip and enjoy!