Food & Wine
Spiced pumpkin and carrot salad
Just because the temperatures are dropping doesn’t mean you can’t still enjoy a good salad. Packed with flavour but light on calories, this Mediterranean-inspired spiced pumpkin salad is a fantastic entrée or lunch.
Serves: 4
Ingredients:
- 400g pumpkin, peeled and thinly sliced
- 2 carrots, peeled and sliced
- 1 teaspoon olive oil
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon garam masala
- 50g baby spinach leaves
- 1 tablespoon currants
- 1 tablespoon flaked almonds, lightly toasted
- ½ cup reduced fat natural yogurt
- 1 teaspoon lemon juice
Method:
- Toss pumpkin and carrot with oil and spices. Lay evenly on a lined oven tray and bake at 200°C for 15 minutes, or until tender. Allow to cool.
- Assemble roast vegetables, spinach, currants and almonds on serving dish.
- Combine yogurt with lemon juice and drizzle over salad.
Recipe courtesy of Legendairy – visit their site for more delicious food ideas.
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