ROASTED PUMPKIN WITH ZESTY YOGHURT

1kg Jap pumpkin, seeded, 2cm slices 2 red onions, unpeeled, 1cm slices 2 tbsp olive oil 500g baby truss tomatoes ZESTY YOGHURT ¾ cup Greek-style yoghurt ¾ cup aioli 2 tsp grated lemon zest 1 tbsp lemon juice

Preheat oven to very hot, 220°C. Line a oven tray with baking paper.

Place pumpkin and onion on tray, drizzle with oil and toss to coat. Season. Roast 20 mins. Add tomatoes and continue roasting for a further 15 mins until vegetables are tender.

3 ZESTY YOGHURT In a bowl, combine all ingredients. Season.

4 Layer pumpkin and onion on a platter. Top with tomatoes. Serve with zesty yoghurt. yoghurt.yoghurt