Cauliflower and Pumpkin Salad

1 x head cauliflower cut in florets
1 whole pumpkin or butternut peeled and cut in cubes or wedges
2 x medium red onion – cut in wedges
1 cup Tahini
1 tsp za’atar
handful of roasted pine nuts

In a bowl toss the cauliflower, pumpkin and red onion with a dash of olive oil, salt and pepper.

Spread on a baking tray and roast for 40-50 minutes until veges have taken on colour and are cooked through. Check that onions do not burn.

Once roasted, remove from oven and place into a large bowl or dish.

Drizzle with tahini, sprinkle pine nuts and za’atar and serve.