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.