Roasted pumpkin, chickpea and potato salad with yoghurt dressing

Join today
5,000+ recipes
Like this recipe? Join WW Your Way+ to access healthy recipes, ww app, downloads, eating out guides and more!
Choose a Plan
Total Time:
40min
Prep:
20min
Cook:
20min
Serves:
4
Difficulty:
Moderate

Shake up your weekly lunches with this protein filled salad

Ingredients
  • 400 g Pumpkin, butternut, raw, cut into 2cm cubes
  • 300 g potato, (kipfler), cut into 1cm slices
  • 1 tbs curry powder
  • 300 g Broccoli, cut into florets
  • 2 can(s) chickpeas, canned, rinsed, drained, 800g
  • 1/3 cup(s) low-fat natural yoghurt
  • 4 medium Boiled egg, halved
  • 1 x 3 second spray(s) oil spray
Instructions

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.

Notes
SERVING SUGGESTION: Mango chutney.

Enjoy a bigger bite of life.

Start for free + 1 month free*

 

*Ends 30/7/18. Online & Group 3, 6 & 12 mth plans only. Read full terms and conditions.