Preparation time is 15minutes
Cook time is 35minutes
Total time is 50minutes
Serve is for 8 people
Difficulty level: 3 out of 4
16 Ingredients
Number of servings
8
- 6 cloves garlic
- 2 cloves garlic
- 1tablespoons lemon juice
- 1/3 cup coriander, chopped
- 1kilograms pumpkin
- 500grams roma tomatoes
- 1teaspoons chilli flakes
- 2teaspoons ground cinnamon
- 1tablespoons ground coriander
- 2teaspoons ground cumin
- 1teaspoons sumac
- 1 cup Greek-style yoghurt
- 3 cup baby spinach
- 4tablespoons olive oil
- 2tablespoons pepitas
- 1teaspoons salt
Nutrition per serving
882kJ / 211Cal
882 Kilojoules or 211 Calories
10% of daily energy intake*
Protein
6.2grams
Fat
13.1grams
Carbs
14.9grams
Sugars
10.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C and a chargrill pan or barbecue on medium-high heat. Line 2 baking trays with baking paper.
Step 2 of 4
Cut 500g roma tomatoes into quarters and place onto a tray with 4 whole garlic cloves. Drizzle with 1 tbs olive oil, sprinkle with 1 tsp sumac and season to taste.
Step 3 of 4
Roast for 20-25 minutes or until starting to colour. Meanwhile, combine 1 tbs ground coriander, 2 tsp each ground cumin and ground cinnamon, 1 tsp chilli flakes, 1 tsp salt and 2 crushed garlic cloves in a bowl. Cut Kent pumpkin (about 1.2 kg) into 16 wedges. Place on a tray and sprinkle all over with spice mixture. Drizzle with 2 tbs olive oil. Chargrill pumpkin for 5-6 minutes each side or until charred and tender. Cool.
Step 4 of 4
Combine 1 cup Greek-style yoghurt with 1/3 cup chopped coriander and 1 tbs each lemon juice and olive oil and season to taste. Squeeze roasted garlic from the skins and stir into yoghurt dressing. Combine pumpkin, tomato and 3 cups baby spinach on a serving platter. Top with yoghurt dressing and 2 tbs pepitas. Serve.
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