Pumpkin salad is a go to for me when I’m asked to bring a plate. It’s super tasty, substantial and doesn’t wilt! A perfect accompaniment for hot or cold meats and as a vegetarian option.
ingredients…
1 kg pumpkin
2 tsp mixed spice
50ml olive oil
3 limes
2 green chillies
½ cup pepitas
100ml natural yoghurt
preparation time…
30 minutes
cooking time…
15 minutes
serves…
6 – 8
steps…
1. Preheat the oven to 180°C.
2. Dice pumpkin into cubes and toss with olive oil and mixed spice.
3. Cook pumpkin for 15 minutes or until tender.
4. While pumpkin is cooking finely chop chillies, discarding the seeds.
5. Segment 2 limes. To do this cut the ends off the lime and remove the peel. Holding the lime carefully in your hand, cut out a segment by cutting down the side of the pith on one side and then on the other. The segment will fall out. Don’t stress if you get some pith, it will still work!
6. Remove the zest of one lime and then juice the lime. Mix the zest and juice together with yoghurt.
7. While the pumpkin is still warm toss together with the yoghurt, pepitas, lime and chilli.
8. Serve immediately.
