Roasted Pumpkin Salad


1/4 cup of pomegranate molasses or maple syrup*
1/4 cup of olive oil
1.5 kg of pumpkin cut into slices
sea salt and cracked black pepper
1/2 cup walnuts
1/4 teaspoon of cumin seeds
1/2 cup flat leafed parsley
1/2 cup mint leaves
1 cup a2 yoghurt (or sheep or goat) to serve

Heat oven to 200 degrees, place pomegranate molasses or maple syrup and 2 tablespoons of olive oil in a bowl and brush the pumpkin with it, place pumpkin on some baking paper on a tray and cook until done. Place the remaining oil, walnuts and cumin in a pan and toast, set aside to cool then roughly chop, When pumpkin is cooked place on a serving plate, top with walnut mixture, parsley, mint and a dollop of a2 yoghurt, then drizzle remaining pomegranate molasses or maple syrup over the top.

* this recipe is by donna hay, I trialed with maple syrup as well as the pomegranate molasses as per the recipe the results were very similar.