SPICED PUMPKIN & EGGPLANT SALAD (gluten free, grain free, egg free) 
INGREDIENTS
  • 250g eggplant, diced

  • 350g kent or butternut pumpkin, diced

  • 1 red onion, sliced

  • 3 big garlic gloves, crushed

  • 2 teaspoons ground cinnamon

  • 2 teaspoons cumin seeds (or mustard seeds)

  • 50ml Olive Oil

  • 200g chick peas , rinsed & drained

  • 100g baby spinach

  • 100g pomegranate seeds

  • 1 tablespoon dukkah

INGREDIENTS
FOR DRESSING
  • 200gr natural yoghurt or coconut yoghurt

  • 2 tablespoons chopped fresh coriander

  • 2 tablespoons chopped fresh mint

  • 50ml olive oil

  • 20ml fresh lemon juice

  • 1.5 teaspoons Himalayan salt

METHOD
  1. PREHEAT OVEN TO 200c , Line tray with baking paper.

  2. Put eggplant, pumpkin, red onion, garlic, cumin seeds, cinnamon and olive oil in a large bowl and toss with clean hands.

  3. 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.