Serves: 4

Pre-heat oven to 180°c. Cut the pumpkin into 8 wedges, remove seeds and toss with 2tbsp olive oil, salt and pepper. Spread on a lined baking tray and roast for 30mins, until golden and a knife passes easily through the flesh.
Allow to cool a little before peeling off and discarding the skin and transferring the flesh to a blender.
Add the remaining ingredients along with 1tsp salt except the coriander to the blender and blend with 200ml water until combined. Stir through the coriander.

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Ingredients

Name: Pumpkin tirshy (Moroccan pumpkin dip)
Yield: 4
Ingredients: 1 delica pumpkin, about 850g 1 tbsp coriander seeds, coarsely ground 1 tbsp cumin seeds, coarsely ground 1 tbsp cured lemon paste 2 tbsp rose harissa 100g coriander, finely chopped

1 delica pumpkin, about 850g

1 tbsp coriander seeds, coarsely ground

1 tbsp cumin seeds, coarsely ground

1 tbsp cured lemon paste

2 tbsp rose harissa

100g coriander, finely chopped