Preparation time is 30minutes
Cook time is 30minutes
Total time is 1hours
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 500grams tub Greek-style natural yoghurt
- 500grams Kent pumpkin, unpeeled, cut into wedges
- 2 red onions, cut into thin wedges
- 1/3 cup extra virgin olive oil
- 1tablespoons ground cumin
- 3teaspoons dried chilli flakes
- 500grams whole cooked beetroot, cut into quarters
- 60grams baby rocket
- 1/3 cup walnuts, toasted, chopped
- 1 small lemon, juiced
- 1tablespoons Dijon mustard
- 1 clove garlic
- 1/4 bunch continental parlsey, leaves picked, roughly chopped
Description
Turn over a new leaf with this roasted pumpkin salad, pumped up with beetroot and a smooth, spicy homemade labne.
Method
Step 1 of 4
Line a fine sieve with muslin cloth. Place sieve over a large bowl. Spoon yoghurt into sieve. Cover. Refrigerate overnight.
Step 2 of 4
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place pumpkin and onion on prepared tray. Drizzle with 2 tbs of oil. Sprinkle with cumin. Season. Bake for 30 minutes or until golden and tender. Remove from oven.
Step 3 of 4
Spoon strained yoghurt over the base of serving bowls. Sprinkle with chilli. Arrange pumpkin, onion and beetroot over yoghurt. Top with rocket and sprinkle with walnuts.
Step 4 of 4
To make the dressing, whisk juice, mustard, garlic and remaining oil in a small bowl. Drizzle over salad. Serve sprinkled with parsley.
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