Warm Pumpkin and Dutch Carrot Salad
A perfect salad to share, showing all the autumn colours!
Ingredients
Half butternut pumpkin, cut into wedges
10x Dutch carrots (mixed colours), halved lengthways
2 tbsp extra virgin olive oil
1 tsp sweet paprika
1 tsp garlic powder
Salt and pepper
1⁄2 tsp cumin powder
4 tbsp Greek yoghurt
Juice of 1⁄2 lime
1⁄4 cup slivered almonds
Coriander, roughly chopped
Equipment
2 x Baking Tray
SMALL BOWL
Recipe
Preheat the oven to 180C.
On a large baking tray, add the pumpkin wedges. Drizzle with half olive oil, half sweet paprika, half garlic powder, salt and pepper. Mix until the pumpkin is well coated. Bake in the oven for 40 minutes or until softened.
On another baking try, add the Dutch carrots and coat with the remaining olive oil, sweet paprika, garlic powder, salt and pepper.
Bake in the oven for 20 minutes or desired texture.
In a small bowl, combine the Greek yoghurt, cumin powder and lime juice. Season with salt and pepper.
To serve, spread the yoghurt mixture on the base of a serving platter. Place the baked pumpkin and carrot on top. Garnish with slivered almonds, chopped coriander and a drizzle of extra virgin olive oil.
