The colours of this pumpkin and aubergine salad with pomegranate seeds, will look great on any summer buffet table; take it to a pot luck dinner or barbecue on the beach.
ROAST PUMPKIN WITH CURRIED GREEK YOGHURT
Serves 4-6
500g pumpkin, peel and slice into 1cm pieces
¼ cup olive oil
Salt and freshly ground pepper
1 aubergine, in ½cm lengthways slices
¼ cup pomegranate seeds
½ cup coriander leaves
Dressing
½ cup Greek yoghurt
2 Tbsp lemon juice
1 tsp lemon zest
1 tsp curry powder
1 tsp brown sugar or honey
1. Preheat an oven to 180C.
2. Place the pumpkin on a paper-lined baking tray. Rub with 1 tablespoon olive oil and season. Bake in the oven for 25 minutes until soft and golden. Remove and cool.
3. Rub the aubergine slices with oil and cook on a barbecue grill or frying pan until soft.
4. Place the pumpkin and aubergine on a serving platter. Sprinkle with pomegranate seeds and coriander leaves.
5. Combine the yoghurt, lemon juice, zest, curry powder and sugar in a small bowl for the dressing.
