Steamed Pumpkin and Spinach with Tahini dressing
- 250 g unpeeled red pumpkin, chopped into bite size pieces
- 150 g spinach leaves
- ¼ cup tahini dressing
Steam pumpkin. Blanch spinach. Let both pumpkin and spinach cool down. Place the steamed pumpkin and spinach on a platter and pour the tahini dressing over. Serve warm.