Roast pumpkin with curried Greek yoghurt and pomegranate
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.
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