Harissa Roasted Pumpkin with Pomegranate and Orange Salsa

Steps

1. oven to 200°C. Line an oven tray with baking paper
2. Toss pumpkin with harissa spice mix and first measure of oil on prepared tray and season with salt and pepper. Roast for about 20 minutes, until just tender. Turn once during cooking.
3. While pumpkin is roasting, prepare pomegranate and orange salsa. Cut pomegranate in half horizontally and turn upside down over a bowl. Hit the back of the pomegranate with a wooden spoon to release the seeds. Discard skin and white pith. Add pomegranate seeds and juice to a medium bowl.
4. Finely dice red onion; dice cucumber 0.5cm; peel and dice orange flesh 1cm. Add all to bowl with pomegranate seeds, along with second measure of olive oil. Season with salt and pepper and mix to combine.
5. Mix minted yoghurt ingredients together in a small bowl.
6. When pumpkin is tender, remove tray from oven, sprinkle over sunflower seeds and sundried tomatoes and drizzle over honey. Toss to combine and roast a further 5 minutes, to lightly toast seeds. Remove tray from oven, toss through baby spinach leaves and allow to wilt.
7. Divide harissa roasted pumpkin between plates. Top with pomegranate and orange salsa and a dollop of minted yoghurt.