Charred Pumpkin with Wattleseed Tahini & Pomegranate

This wholesome bowl of autumnal goodness has everything you need for a nourishing meal — grains, roasted veg, the sweet pop of pomegranate seeds, fresh herbs, and a creamy-tangy dressing. Get it in ya!

Preparation time Prep: 10 mins
cook 10 mins
bake 40 mins

You will need:

  • ¼ pumpkin, seeds removed
  • 2 sprays canola oil spray
  • Salt and pepper
  • 10g roasted wattleseed
  • 1 clove garlic
  • Pinch salt
  • 100g tahini paste
  • 10ml sesame oil
  • 2 ice cubes
  • 40ml cold water
  • 1 lemon, juice
To serve
  • 200g cracked bulgur wheat
  • 300ml vegetable stock
  • 20g roast almonds
  • 10g currants
  • 30ml extra virgin olive oil
  • Salt and pepper
To finish
  • 1 pomegranate
  • ½ bunch dill, roughly chopped
  • ½ bunch parsley, roughly chopped
Recipe: Simon Toohey


  • 1Preheat the oven to 200°C, fan forced.
  • 2Cut the pumpkin into 3 wedges, then cut each wedge into half.
  • 3Heat oil in a hot pan over high heat. Add pumpkin and leave to brown on each side before baking in the oven for 40 minutes, or until dark. Turn occasionally.
  • 4In the meantime, grind the wattleseed to a powder in a mortar and pestle then add the garlic clove and salt and break it down to a paste. Add the tahini, sesame oil, lemon juice and gradually add the ice-cold water. Keep mixing until nice and smooth. Season with salt and pepper and set aside.
  • 5Tear the leaves from the dill and roughly chop the leaves of the parsley.
  • 6Bring stock up to the boil. Place the cracked bulgar wheat in a bowl and pour boiling stock over the wheat, stir quickly, place a lid on top and let sit for 5–10 minutes, or until the liquid has been absorbed and the wheat has softened.
  • 7Take the lid off, add the roasted almonds and currants, and mix together with the oil, salt and pepper to taste.
  • 8Place the bulgar wheat at the bottom of a large serving platter. Top with the pumpkin and the tahini dressing, pomegranate seeds and herbs.
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