Preheat oven to 220C. Halve pumpkin, deseed and peel if the skin too thick to eat, and cut into large chunks. Place the in a baking tray with 3 Tblsp oil and a healthy pinch of salt, then mix to coat. Roast 25-35 minutes, turning once after 15 minutes.

Place the red onion in bowl, separating the slices into strands. Add a pinch of salt and the red wine vinegar. Mix thoroughly and set aside, stirring now and then.

In another bowl add the tahini with 125ml cold water and a pinch of salt. Stir gently with a whisk at the beginning to start to combine. Once the mix is smooth, check seasoning, add more salt if needed, then add the lemon juice and stir to combine. Depending on the tahini and your taste you can add more tahini if you want it thicker or more water to loosen it a bit.

Once the pumpkin is soft and caramelized, remove from oven. Spread tahini sauce on a plate and top with roasted veg. Drain the onions, which should have a nice vinegary bite and lovely pink colour, and top the dish. Tear over the mint leaves and finish with a drizzle of olive oil and some black pepper.