Roast Pumpkin Salad with Caramelized Pecans & Green Tahini - Brooke Kelly Nutrition

Ingredients

• ½ large Jap pumpkin, seeds and skin in tact
• 2 tablespoons black sesame seeds
• ¼ teaspoon cracked black pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons maple syrup
• 1 tablespoon cold water
• ⅓ cup pecans
• ⅓ cup danish feta, crumbled
• 5g parsley, picked
• 5g mint, picked
• Salt
• 10g coriander
• 10g mint
• 10g parsley
• 1 clove garlic, finely minced
• ¼ teaspoon lemon zest
• Juice of 1 lemon
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• Pinch salt
• 2 tablespoons cold water