Glazed pumpkin with tahini and pecan gremolata
The use of the chickpea flour in here is a neat trick: it helps the marinade adhere to the pumpkin better and creates a nice spicy crust. If you don’t have any to hand, though, simply omit it. All the toppings can be made ahead of time, ready for the dish to be assembled at the last minute, but add the lime juice to the gremolata only just before serving
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