121 Hasselback pumpkin salad with sumac onion & yoghurt dressing Oven setting: CircoTherm® and VarioSteam METHOD Peel the pumpkin and scoop out the seeds. Place onto a chopping board cut side Serves: 4 down. Place a chop stick on either side of the pumpkin then, using a sharp knife, Preparation time: 15 minutes slice through the pumpkin to the chopsticks at 5mm intervals. The chopsticks Cooking time: 30 minutes will prevent cutting all the way through the pumpkin. Transfer the pumpkin to Level of difficulty: Easy a tray lined withnon-stick baking paper. Carefully arrange half the onion slices between the slits in the pumpkin. Combine the olive oil and the sumac and brush over the pumpkin. Sprinkle with salt and freshly ground pepper INGREDIENTS ½ butternut pumpkin Roast on CircoTherm® 200°C with medium steam for 30 minutes or until golden 1 red onion,halved and finely sliced and tender. Allow to cool. 2 tbsps olive oil Place yogurt, tahini, parsley and lemon juice for dressing in a food processor and 1 tsp sumac process until mixture is well combined. Season with salt and pepper. Set aside. Salt and freshly ground black pepper Combine the remaining onion slices with the extra sumac. Carefully transfer ½ tsp sumac – extra the pumpkin to a serving plate. Drizzle with dressing and sprinkle with onion ¼ cup pomegranate seeds mixture, pomegranate seeds, extra continental parsley and pumpkin seeds. Extra continental parsley Toasted pumpkin seeds DRESSING 200g natural yogurt 2 tbsp tahini 1 cup continental parsley leaves 3 tbsp lemon juice Salt and freshly ground black pepper THE NEFF AUSTRALIA COOKBOOK SIDES