Roast pumpkin, pepita yoghurt and garden leaf salad - SALIFE | InDaily, Inside South Australia
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Ingredients
- 500g tub of live cultured yoghurt
- 350g pepita seeds
- 2 tbsp olive oil
- 1 tsp flake salt
- 1 pumpkin, cut into wedges, de-seeded, skin on
- 1 tsp sumac
- ¼ cup olive oil
- 2 rosemary stems
- salt
- pepper
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