Peel a medium sized butternut pumpkin, and chop into small cubes. I’d encourage you to use the video as guidance for the size.
Put the butternut pumpkin into a bowl, then add 1/4 cup olive oil, sea salt, fresh ground pepper, 2 large garlic cloves crushed (make it garlicky!), 1 tsp dried oregano, 3/4 tsp smoked paprika, 1/4 tsp cumin, and give everything a good mix. Lay out some parchment paper on a baking dish and put in the oven for 30 minutes at 220C.
While the pumpkin is roasting, lets get the rest of the ingredients together. Start with 3/4 to 1 cup of plant-based yogurt out at the bottom of a plate.
Top the yogurt with 1 finely diced cucumber, 1/3 cup finely diced Kalamata olives, 2-3 tablespoons of fresh finely chopped parsley and any other green herbs.
Then add the roasted butternut pumpkin on top.
To the plate, add 2 tablespoons of roasted almonds, 1 tablespoon sumac, then top with a little more fresh herbs.
Notes
ENJOY however way you can possibly imagine. It would be amazing as a side, appetiser, tossed as a salad, with some flat bread, crackers or sourdough