Pumpkin with tahini and harissa

Method

1. Preheat oven to 180ºC. 2. Wash the pumpkin and cut it into quarters. Scrape out the seeds with a spoon. 3. Season the pumpkin with salt and olive oil and cook it until the pumpkin is well roasted. Test with a knife after 15–20 minutes to see if the pumpkin is soft and tender. 4. Remove from the oven. Add crushed garlic and herbs to the garlic and herbs. 5. Let the pumpkin rest at room temperature to absorb the garlic and herbs. 6. Put 2 spoonfuls of tahini on a plate and add 1–2 slices of pumpkin on top. Dress with the harissa of your choice. 7. Let it rest and absorb the perfumed aromas at room temperature until serving.