{"id":312,"date":"2018-02-20T08:14:36","date_gmt":"2018-02-20T06:14:36","guid":{"rendered":"http:\/\/blog.qvc.co.za\/?p=312"},"modified":"2018-03-12T08:16:14","modified_gmt":"2018-03-12T06:16:14","slug":"roasted-pumpkin-salad-chilli-yoghurt","status":"publish","type":"post","link":"https:\/\/www.qvc.co.za\/blog\/index.php\/2018\/02\/20\/roasted-pumpkin-salad-chilli-yoghurt\/","title":{"rendered":"Roasted Pumpkin Salad with Chilli and Yoghurt"},"content":{"rendered":"

\"The<\/p>\n

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.<\/p>\n\n\n\n\n\n\n
Serves:<\/td>\n4 persons<\/td>\n<\/tr>\n
Preparation time:<\/td>\n20 minutes<\/td>\n<\/tr>\n
Cooking time:<\/td>\n30 minutes<\/td>\n<\/tr>\n
#TIPS<\/td>\n\n

1.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Adapt this recipe to suit your tastes and preferences.<\/p>\n

2.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Substitute the pumpkin with butternut.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

\u00a0<\/strong>The Good Stuff<\/strong><\/h5>\n

1 kg pumpkin or butternut, chopped in large blocks<\/p>\n

3 tbsp. olive oil<\/p>\n

4 cardamom pods \/ cardamom spice to taste<\/p>\n

\u00bd tsp. cinnamon<\/p>\n

\u00bd tsp. allspice<\/p>\n

Large pinch salt<\/p>\n

10 sprigs coriander leaves<\/p>\n

1\u00bd tbsp. sesame seeds toasted<\/p>\n

\u00bd large red chilli, finely sliced in rings<\/p>\n

150 ml fat free yoghurt<\/p>\n

3 garlic cloves, crushed with the flat side of the knife blade<\/p>\n

The Elbow Grease:<\/strong><\/h5>\n

Preheat the oven to 200\u00b0C.<\/p>\n

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.<\/p>\n

Cover the pumpkin pieces with the delicious mix you just made, add the whole crushed garlic cloves and cover with foil.<\/p>\n

Bake for +- 30 minutes or until the pumpkin begins to soften, then remove the foil. Cook until soft, with the edges slightly caramelised.<\/p>\n

Remove from the oven to let cool and discard the garlic.<\/p>\n

And that\u2019s 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. <\/em><\/strong><\/p>\n

Happy holiday munching!<\/p>\n

[Recipe adapted from Discovery Healthy Food Studio https:\/\/www.discovery.co.za\/portal\/individual\/roasted-pumpkin-salad-with-chilli-yoghurt<\/a>]<\/p>\n

If you\u2019re loving the holiday vibes, be sure to also read about our self-catering holiday tips.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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