AT A GLANCE
Roasting pumpkin heightens its natural sweetness, and the crisp ends that you get from pumpkin cut into wedges are particularly more-ish.
|01||Preheat oven to 180C. Place pumpkin wedges, skin-side down, in a roasting pan, drizzle with olive oil, season to taste and roast until tender (45-50 minutes).|
|02||Meanwhile, roast almonds on an oven tray until golden (6-7 minutes), cool, then coarsely chop.|
|03||For tahini dressing, crush garlic cloves to a smooth paste in a mortar and pestle, whisk in remaining ingredients and season to taste.|
|04||Divide pumpkin wedges among plates, crumble over cheese, scatter with almonds and coriander leaves, drizzle with tahini dressing and serve immediately.|