Steamed Pumpkin and Spinach with Tahini dressing

Photo by Donna DCosta


  • 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.

Serves 1