Roasted Pumpkin Salad with Chilli and Yoghurt
Kick-start the autumn season with a combination of favourite South African winter and summer ingredients. This deliciously filling and mildly spicy salad is guaranteed to put your taste-buds into overdrive and appeal to all the senses.
1. Adapt this recipe to suit your tastes and preferences.
2. Substitute the pumpkin with butternut.
The Good Stuff
1 kg pumpkin or butternut, chopped in large blocks
3 tbsp. olive oil
4 cardamom pods / cardamom spice to taste
½ tsp. cinnamon
½ tsp. allspice
Large pinch salt
10 sprigs coriander leaves
1½ tbsp. sesame seeds toasted
½ large red chilli, finely sliced in rings
150 ml fat free yoghurt
3 garlic cloves, crushed with the flat side of the knife blade
The Elbow Grease:
Preheat the oven to 200°C.
Place your cardamom spice into a bowl, OR crush the cardamom pods with a mortar and pestle to release the seeds, and crush the seeds (discarding the pods). Add the cinnamon, salt, allspice and olive oil.
Cover the pumpkin pieces with the delicious mix you just made, add the whole crushed garlic cloves and cover with foil.
Bake for +- 30 minutes or until the pumpkin begins to soften, then remove the foil. Cook until soft, with the edges slightly caramelised.
Remove from the oven to let cool and discard the garlic.
And that’s it! Arrange the pumpkin pieces on a large platter or individual plates. Finish off with chilli slices on top, coriander sprigs (remove stalks) and sesame seeds. Dress with dollops of yoghurt.
Happy holiday munching!
[Recipe adapted from Discovery Healthy Food Studio https://www.discovery.co.za/portal/individual/roasted-pumpkin-salad-with-chilli-yoghurt]
If you’re loving the holiday vibes, be sure to also read about our self-catering holiday tips.