Prep
10 m
Cook
10m
Serves
6-8
Ingredients
2kg pumpkin, peeled and boiled
60g garlic, minced
30g green chillies, finely chopped
20g salt
15g lemon salt
300g tahini
250ml extra virgin olive oil
250g pomegranate seeds
20g fresh mint
Method
1. Mash the pumpkin with a fork and add the garlic, chillies and both the salts. Mix well.
2. Add the tahini and mix again. Drizzle olive oil on top to finish and garnish with pomegranate seeds and fresh mint leaves.
Recipe courtesy: Rober Salloum, Senior Arabic Chef, Fairmont The Palm
