SPICED PUMPKIN & EGGPLANT SALAD (gluten free, grain free, egg free)
INGREDIENTS
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250g eggplant, diced
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350g kent or butternut pumpkin, diced
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1 red onion, sliced
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3 big garlic gloves, crushed
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2 teaspoons ground cinnamon
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2 teaspoons cumin seeds (or mustard seeds)
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50ml Olive Oil
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200g chick peas , rinsed & drained
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100g baby spinach
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100g pomegranate seeds
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1 tablespoon dukkah
INGREDIENTS
FOR DRESSING
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200gr natural yoghurt or coconut yoghurt
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2 tablespoons chopped fresh coriander
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2 tablespoons chopped fresh mint
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50ml olive oil
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20ml fresh lemon juice
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1.5 teaspoons Himalayan salt
METHOD
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PREHEAT OVEN TO 200c , Line tray with baking paper.
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Put eggplant, pumpkin, red onion, garlic, cumin seeds, cinnamon and olive oil in a large bowl and toss with clean hands.
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Place on baking tray and roast for 25minutes. Remove from oven and then allow to cool.
THE DRESSING
FINAL PREP
to serve
Put all ingredients in a bowl and mix together.
Put the cool roasted vegetables in a large bowl, add remaining ingredients (chickpeas, pomegranate seeds, spinach). Mix together.
Drizzle the desired amount of dressing on the salad and sprinkle with dukkah.