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Recipe

Roast pumpkin and aubergine salad with tahini yoghurt dressing

Tahini and eggplant are two fantastic Middle Eastern flavours. Combined with roasted pumpkin, this becomes a nourishing, tasty dish.

Aug 21, 2012 7:50pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Roast pumpkin and aubergine salad with tahini yoghurt dressing

Ingredients

Roast pumpkin and aubergine salad
  • 600 gram pumpkin, cut into 1/2-1cm thick wedges
  • 4 tablespoon olive oil
  • 1 medium aubergine, cut into wedges
  • 1/2 clove garlic, crushed
  • 1 teaspoon cumin seeds
  • salt and milled pepper
  • large handful rocket leaves
  • 1/4 cup fresh mint leaves and/or basil leaves
  • 3 tablespoon health-seed mix
  • 1 tablespoon pine nuts
  • 2 tablespoon sweetened dried cranberries
Tahini and yoghurt dressing
  • 4 tablespoon plain yoghurt
  • 2 tablespoon tahini paste
  • 2 tablespoon lime or lemon juice
  • 1/2茶匙蜂蜜
  • salt and milled pepper

Method

  • 1
    Preheat the oven to 200ºC.
  • 2
    In a roasting tray, toss pumpkin with 2 tablespoons olive oil and roast for 15 minutes. Toss the aubergine with olive oil, garlic and cumin seeds, then add to the roasted pumpkin. Roast for a further 20 minutes. Remove from the oven and cool to room temperature. Season with salt and milled pepper.
  • 3
    To make the dressing, simply place all the ingredients into a small bowl and whisk well to emulsify. Season to taste.
  • 4
    To serve, place the roasted vegetables onto 4 plates, scatter with rocket, mint and basil leaves, followed by the seeds, nuts and dried cranberries. Finally drizzle with the tahini yoghurt dressing.

Notes

Dried cranberries are perfect for salads as they are more savoury than other dried fruits. For the health-seed mix, try using pumpkin and sunflower seeds.

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