Pumpkin Dip
1kg pumpkin cut into chunks
½ tsp Ras el hanout spice
½ tsp salt
1/4c tahini paste
1/4c vegan yoghurt (we use coyo)
1 crushed garlic cloves
A sprinkle of toasted black and white sesame seeds
A small handful of toasted pine nuts
Pomegranate molasses
Mount Zero Frantoio extra virgin olive oil
Sourdough Crisps
Stale sourdough (we use a sprout and seed sourdough)
Pink Lake salt
Finely chopped thyme