RECIPE: Roast Pumpkin Salad with Spiced Yoghurt Dressing


INGREDIENTS:

  • 1/2 medium pumpkin, sliced into 8ths
  • 2 Tbsp extra virgin olive oil
  • 2 brown onions, peeled & sliced
  • 1/2 cup walnuts, crushed
  • 2 cups quinoa
  • 1 cup Greek or coconut yoghurt
  • 1.5 Tbs cumin
  • 1.5 Tbsp sumac + extra to season
  • 1 lemon, juice & zest
  • 2 clove garlic, finely diced
  • 2 cups rocket

METHOD:

  1. Preheat oven to 200C.
  2. Line a baking tray with paper. Spread pumpkin & onion over tray. Drizzle with olive oil & bake for ~40min or until cooked through & turning golden.
  3. Cook quinoa according to packet instructions.
  4. Heat a fry pan & toast walnuts for ~5min over medium heat.
  5. For the yoghurt dressing, combine yoghurt, cumin, sumac, garlic, lemon juice & zest in a bowl.
  6. Place rocket on a large serving plate, top with pumpkin, onion, walnuts & yoghurt dressing. Season with extra sumac and enjoy.