Roast pumpkin with curried Greek yoghurt and pomegranate

Name: Roast pumpkin with curried Greek yoghurt and pomegranate
Yield: 4
Ingredients: 500 g Pumpkin, peeled and sliced into 1cm pieces (Main); ¼ cup Olive oil; 1 Aubergine, sliced 0.5cm lengthways; ¼ cup Pomegranate seeds; ½ cup Coriander leaves; ½ cup Greek yoghurt; 2 Tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Curry powder; 1 tsp Brown sugar, or honey

for 4 people

Babiche Martens

Angela Casley

Food writer for Viva

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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.

For the pumpkin

500 g	Pumpkin, peeled and sliced into 1cm pieces (Main)
¼ cup	Olive oil
1	Aubergine, sliced 0.5cm lengthways
¼ cup	Pomegranate seeds
½ cup	Coriander leaves

For the dressing

½ cup	Greek yoghurt
2 Tbsp	Lemon juice
1 tsp	Lemon zest
1 tsp	Curry powder
1 tsp	Brown sugar, or honey

Directions

Preheat an oven to 180C.
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.
Rub the aubergine slices with oil and cook on a barbecue grill or frying pan until soft.
Place the pumpkin and aubergine on a serving platter. Sprinkle with pomegranate seeds and coriander leaves.
Combine the yoghurt, lemon juice, zest, curry powder and sugar in a small bowl for the dressing.