MIDDLE EASTERN STYLE PUMPKIN SALAD
2 tablespoons olive oil
2 garlic cloves, crushed
600 g pumpkin, seeded, cut into thin wedges
1 teaspoon ground cumin
½ teaspoon smoked paprika
1 large red capsicum, seeded, thickly sliced
1 red onion, cut into thin wedges
80 g baby spinach leaves
1 handful coriander leaves
2 tablespoons lemon juice
2 tablespoons Greek-style yoghurt
1 tablespoon almond dukkah
Preheat the oven to 180ºC.
Combine the oil and garlic in a small bowl.
Brush pumpkin with half the oil mixture. Sprinkle with cumin and paprika.
Place capsicum and onion in a different bowl.
Add remaining oil mixture.
Toss to coat. Season.
Cook vegetables for approximately 8 minutes.
Allow to cool.
Arrange spinach on a serving platter and top with vegetables and coriander.
Drizzle with lemon juice and top with dollops of yogurt.
Sprinkle with almond dukkah.
Photo: Louise Venter
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