Roasted pumpkin, chickpea and potato salad with yoghurt dressing
400 g, cut into 2cm cubes
300 g, cut into 1cm slices
300 g, cut into florets
Canned chickpeas, rinsed and drained
2 400g can, (2 x 400g)
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g)
4 medium, halved
1 x 3 second spray(s)
- Preheat oven to 220°C or 200°C fan-forced. Line 2 large baking trays with baking paper. Spread pumpkin and potato on prepared trays. Lightly spray with oil and sprinkle with half the curry powder. Bake for 20 minutes or until lightly browned and tender.
- Meanwhile, boil, steam or microwave broccoli until tender.
- Combine pumpkin, potato, broccoli and chickpeas in a bowl. Season with salt and pepper.
- Whisk yoghurt, 2 tablespoons water and remaining curry powder in a small bowl. Top pumpkin mixture with egg and drizzle with yoghurt dressing. Serve.