Saturday Morning With Jack Tame

This dish magically transforms kūmara from side dish to star performer, and I can’t get enough of it.    Serves 2-4      Ingredients   2 orange kūmara, halved, skin on   2 tablespoons olive oil    1 tablespoon pomegranate molasses    1 teaspoon smoked paprika   ½ teaspoon sea salt   4 tablespoons pumpkin seeds   Small handful of mint & coriander   ½ cup fresh pomegranate arils/seeds   Yoghurt Dressing   ½ cup Greek yoghurt    1 tablespoon tahini   1 tablespoon pomegranate molasses   ½ teaspoon sea salt      Method  Heat oven to 180C. Line a tray with baking paper.    Mix oil with pomegranate molasses and paprika and rub/brush all over the kūmara. Lay out on the prepared tray, sprinkle with salt and roast for 45 minutes or until soft and cooked through.   Toss in the pumpkin seeds in the final 5-10 minutes and they will toast and puff up.   To make the yoghur