This light salad works well as a side with roast meat such as
chicken, or just on its own with crusty bread.
For shallow-frying:vegetable oil4golden shallots, halved and thinly sliced1 kgpeeled butternut pumpkin, cut into 3cm dice1 tsp eachground chilli, ground cumin and ground corianderTo serve:sumac and crusty breadTamari pepitas60 gmpepitas3 tsptamari15 gmbutter, coarsely choppedYoghurt-herb dressing200 mlGreek-style yoghurt, at room temperatureJuiceof ½ lemon2 tbsp eachthinly sliced mint and coarsely chopped dill, plus extra to serve½ tspground chilli
For tamari pepitas, preheat oven to 180C. Toss pepitas in a roasting pan with tamari and butter, season to taste, then roast, turning occasionally, until golden brown (4-7 minutes). Set aside to cool.
Reduce over to 140C. Heat 5cm oil in a deep saucepan over high heat until hot. Add shallots and fry, stirring continuously, until golden and crisp (3-5 minutes). Remove with a slotted spoon and drain on paper towels.
Strain oil, return to pan and top up to a depth of 5cm. Toss pumpkin and spices in a bowl to coat, season to taste and shallow-fry in batches, turning occasionally, until pumpkin is tender and caramelised (4-6 minutes). Remove with a slotted spoon, drain on paper towels, then transfer to a baking tray and keep warm in oven.
For yoghurt-herb dressing, mix ingredients in a bowl and season to taste.
To serve, toss half the pumpkin in a bowl with yoghurt-herb dressing to coat, add remaining pumpkin and fold to just combine. Scatter with sumac, fried shallots, tamari pepitas and extra herbs, and serve with crusty bread.