AuthorRecipe adapted from Fresh magazine – Issue 127, December 2016
Ingredients
Roasted Tomatoes
500gms– 1 lb. Roma tomatoesquartered
4garlic cloves
1tbspextra virgin olive oil
1tspsumac
Salt to taste
Chargrilled Pumpkin
1tbspcoriander powder
2tspcumin powder
2tspcinnamon powder
2garlic cloves
2tbspextra virgin olive oil
1.2kg– 2 ½ lbs. Kent pumpkincut in 16 wedges
Salt to taste
Dressing
1cupGreek style yogurt
½cupcoriander leaveschopped
1tbspextra virgin olive oil
1tbsplemon juice
Roasted garlic from above
Salt to taste
Salad
Roasted Tomatoes
Chrgrilled Pumpkin
3cupsBaby Spinachwashed
2tbsppepitas
Instructions
Put the quartered tomatoes and garlic cloves on a try covered with baking paper (or in an oven-proof dish).
Sprinkle with sumac, drizzle with the extra virgin olive oil and season with salt to taste.
Mix and bake, in a pre-heated oven, at 180°C – 355°F for 20-25 minutes or until starting to colour.
In the meantime, combine the ground cumin, coriander, cinnamon, 1 tsp of salt, and 2 crushed garlic cloves in a bowl.
Use the mixture to coat the pumpkin wedges and place them on a try covered with baking paper.
Drizzle with 2 tbsp of extra virgin olive oil and chargrill the pumpkin, in a pre-heated oven, at 180°C – 355°F for 5-6 minutes on each side or until charred and tender. Let it cool down.
In a smaller bowl, combine together the yogurt, extra virgin olive oil, lemon juice, chopped coriander. Season with salt to taste and mix.
Squeeze the roasted garlic cloves in the yogurt dressing and mix well.
Combine the pumpkin, tomatoes, and baby spinach on a serving plate.