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Roast pumpkin and aubergine salad with tahini yoghurt dressing

Tahini and eggplant are two fantastic Middle Eastern flavours. Combined with roasted pumpkin, this becomes a nourishing, tasty dish.
Roast pumpkin and aubergine salad with tahini yoghurt dressing

Roast pumpkin and aubergine salad with tahini yoghurt dressing

4
10M
35M
45M

Ingredients

Roast pumpkin and aubergine salad
Tahini and yoghurt dressing

Method

1.Preheat the oven to 200ºC.
2.In a roasting tray, toss pumpkin with 2 tablespoons olive oil and roast for 15 minutes. Toss the aubergine with olive oil, garlic and cumin seeds, then add to the roasted pumpkin. Roast for a further 20 minutes. Remove from the oven and cool to room temperature. Season with salt and milled pepper.
3.To make the dressing, simply place all the ingredients into a small bowl and whisk well to emulsify. Season to taste.
4.To serve, place the roasted vegetables onto 4 plates, scatter with rocket, mint and basil leaves, followed by the seeds, nuts and dried cranberries. Finally drizzle with the tahini yoghurt dressing.

Dried cranberries are perfect for salads as they are more savoury than other dried fruits. For the health-seed mix, try using pumpkin and sunflower seeds.

Note

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