Roast the almonds at 160°C fan for 10 minutes. Once toasted, roughly crush them.
Onto a plate, add the tamari and sunflower oil.
Remove the seeds from the pumpkin and cut it into 4 big wedges. Dip each wedge into the tamari marinade and place them onto a backing tray lined with baking paper.
Roast the pumpkin at 180°C fan for 45 minutes or until soft.
To serve, add 1.5 tbsp of cashew-orange cream onto the plate and spread with the back of a spoon. Then place the pumpkin onto the cream. Sprinkle the toasted and crushed almonds on top, add a drizzle of olive oil and finish the dish off with some fresh mint leaves.
Keyword almonds, mint, pumpkin, tamari
Tamari Roasted Pumpkin
Amount Per Serving (300 g)
Calories 230Calories from Fat 142
% Daily Value*
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 4.4g
Monounsaturated Fat 8.4g
Vitamin A 14425IU289%
Vitamin C 12.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.