Roasted pumpkin, chickpea and potato salad with yoghurt dressing
2
Points®
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate
Ingredients
Butternut pumpkin
400 g, cut into 2cm cubes
Potato(es)
300 g, cut into 1cm slices
Curry powder
1 tbs
Broccoli
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)
Boiled egg(s)
4 medium, halved
Oil spray
1 x 3 second spray(s)