Pumpkins and squashes are probably my favourite thing about Autumn. Not only are they incredibly versatile and packed with flavour, but they are also nutritionally dense and full of carotenoids, which are powerful antioxidants. I’ve used preserved lemons to add another layer of flavour as I’ve eschewed alliums to make this FODMAP friendly, vegan and paleo.
You could also serve this with a yoghurt dressing – I added a smoky roasted aubergine and 200ml of thick Greek yoghurt to the original ingredients.
750g pumpkin or squash, deseeded and cut into thin wedges with the skin on
2 preserved lemons, finely chopped
2 tbsp of preserved lemon juice
3 tbsp olive oil
50g baby spinach leaves
Half a pomegranate, seeds only
30g pumpkin seeds
½ tsp sumac
10g coriander, roughly chopped
1 preserved lemon, finely chopped
1 tsp pomegranate molasses
Juice of 1 lemon
50ml extra virgin olive oil
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