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Yuzu Tamari Dressing with Roasted Pumpkin Salad (Vegan, Gluten-free)

2 serves


(Yuzu Tamari Dressing)

A pinch of sea salt

(Roasted Pumpkin)

300-400g Kent Pumpkin, peeled, deseeded, cut into 2-3cm cubes

Salad leaves


  1. Preheat oven to 200 degrees. Coat the pumpkin with Tamari and Sesame Oil in a bowl. Transfer the pumpkin to oven tray and roast for about 30 minutes or until soft & golden.

  2. Prepare the dressing. Whisk Yuzu Spread, Tamari, Brown Rice Vinegar and Sesame Oil together to combine. Season to taste with sea salt.

  3. Place the salad leaves and roasted pumpkin on a serving platter and drizzle with Yuzu Tamari Dressing and sprinkle pepitas.


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