Roasted pumpkin, chickpea and potato salad with yoghurt dressing

2
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
4
Difficulty
Moderate

Ingredients

pumpkin, butternut, raw

400 g, cut into 2cm cubes

potato

300 g, cut into 1cm slices

curry powder

1 tbs

broccoli

300 g, cut into florets

chickpeas, canned, rinsed, drained

2 can(s), 800g

99% fat-free plain yoghurt

cup(s), (80g)

boiled egg(s)

4 medium, halved

oil spray

1 x 3 second spray(s)

Instructions

  1. 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.
  2. Meanwhile, boil, steam or microwave broccoli until tender.
  3. Combine pumpkin, potato, broccoli and chickpeas in a bowl. Season with salt and pepper.
  4. 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.

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