SPICED PUMPKIN & EGGPLANT SALAD (gluten free, grain free, egg free) 
  • 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

  • 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

  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.

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.