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Servings:
pieces

Roasted Pumpkin and Eggplant Salad

Tahini and eggplant are two fantastic Middle Eastern flavours. Combined with roasted pumpkin, this becomes a nourishing, tasty dish.
Ingredients (Servings: pieces)
Salad
Hokkaido Pumpkin
g
Eggplant
Lemon
Garlic Clove
Ground Cumin
tsp
Olive Oil
tbsp
Mixed Green Salad
g
Pomegranate Seeds
tbsp
Fresh Herbs (Basil, Mint)
Salt & Pepper to taste
Tahini Yoghurt Dressing
Skyr Yoghurt
tbsp
Tahini Paste
tbsp
Lemon Juice
tbsp
Honey
tbsp
Splash of Water
Salt & Pepper to taste
Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
  2. Cut the pumpkin and eggplant into 2 cm cubes and slice the lemon. In a big bowl, mix the veggies with olive oil, minced garlic, cumin, salt and pepper.
  3. Spread them with the lemon slices on the sheet and roast them for 20 minutes, until crispy and golden brown.
  4. Once done, remove from the oven set aside to cool down.
  5. In the meantime, place all ingredients for the dressing in a small bowl and whisk well. Season to taste and add a splash of water if needed.
  6. In a big salad bowl, add the mixed greens and add the mixed veggies. Scatter with mint and basil leaves and top al with fresh pomegranate seeds.
  7. Drizzle in the tahini dressing and mix well till evenly coated.
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