Roasted pumpkin tabbouleh recipe

This pumpkin tabbouleh is so satisfying, even the biggest meat-lover will ask for more!

Ingredients:
• 900g butternut pumpkin, cut into 3 cm pieces
• 1 tsp ground cumin
• 2 Tbsp coconut oil or good-quality animal fat,* melted
• Sea salt and freshly ground black pepper
• 60g (1⁄2 cup) finely chopped cauliflower
• 1 large tomato, finely chopped
• 2 large handfuls finely chopped flat-leaf parsley leaves
• 1 handful finely chopped mint leaves
• 2 spring onions, finely chopped
• 1 Tbsp pumpkin seeds (activated if possible**), finely chopped (add more if you like)
• 3 Tbsp lemon juice
• 3 Tbsp extra-virgin olive oil

Method:
• Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper.
• Place the pumpkin in a bowl and add the cumin and coconut oil or fat.
• Season with salt and pepper and toss to coat.
• Arrange the pumpkin mixture in a single layer on the prepared tray.
• Roast for 35-40 minutes, or until the pumpkin is golden and tender.
• Allow to cool before adding to the salad.
• Meanwhile, place the cauliflower, tomato, parsley, mint, spring onion, pumpkin seeds, lemon juice and olive oil in a bowl and mix to combine.
• Season with a little salt and pepper. Add the cooled pumpkin, gently toss and serve.

* Coconut oil or good-quality animal fat have high smoke points (meaning they do not oxidise at high temperatures). Use lard (pork fat), tallow (rendered beef fat), rendered chicken fat or duck fat.
** Nuts and seeds are a great source of healthy fats, but they contain phytic acid, which binds to minerals so that they can’t be readily absorbed. Activating nuts and seeds lessens the phytates. Soak nuts in filtered water (12 hours for hard nuts, 4-6 hours for seeds and softer nuts), rinse and then spread out on a baking tray and place in a 50°C oven to dry out.