Roast pumpkin with curried Greek yoghurt and pomegranate
( SERVES 4 )
Photo by Babiche Martens
The colours of this pumpkin and aubergine salad with pomegranate seeds, will look great on any summer buffet table; take it to a pot luck dinner or barbecue on the beach.
For the pumpkin
|500 g||Pumpkin, peeled and sliced into 1cm pieces|
|¼ cup||Olive oil|
|1||Aubergine, sliced 0.5cm lengthways|
|¼ cup||Pomegranate seeds|
|½ cup||Coriander leaves|
For the dressing
- Preheat an oven to 180C.
- Place the pumpkin on a paper-lined baking tray. Rub with 1 tablespoon olive oil and season. Bake in the oven for 25 minutes until soft and golden. Remove and cool.
- Rub the aubergine slices with oil and cook on a barbecue grill or frying pan until soft.
- Place the pumpkin and aubergine on a serving platter. Sprinkle with pomegranate seeds and coriander leaves.
- Combine the yoghurt, lemon juice, zest, curry powder and sugar in a small bowl for the dressing.
More fresh salads from Angela