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Recipes PUMPKIN, POMEGRANATE AND PISTACHIO SALAD

PUMPKIN, POMEGRANATE AND PISTACHIO SALAD

Prep 15 mins
Cooking 30 mins
Serves 6 - 8

Tired of the same old boring salads? Then try this rather exotic pumpkin, pomegranate and pistachio salad. It’s a jewelled feast for the eyes and so nice to tuck into.

- WHAT YOU WILL NEED -

  • FOR THE SALAD
  • 12 slices pumpkin
  • 2 garlic cloves, finely sliced
  • 1 red chilli, finely sliced
  • 3 Tbsp olive oil
  • Cape Herb & Spice SWEET & STICKY CHICKEN
  • Packet of wild rocket
  • FOR THE DRESSING
  • 1 cup pomegranate rubies
  • Third of a cup plain low fat yoghurt
  • ½ cup raw pistachios
  • 1 tsp tahini
  • ¼ cup pumpkin seeds
  • 1 Tbsp lemon juice
  • small red onion, finely sliced
  • pinch of salt
  • handful of parsley, leaves only

- METHOD -

Place the olive oil, garlic and chilli in a small saucepan and gently heat through for a few minutes so that the olive oil is infused with the chilli and garlic. Place the pumpkin pieces on a baking sheet and brush with the flavoured olive oil. Dust pumpkin very generously with Cape Herb & Spice Sweet & Sticky Chicken Seasoning. Roast in a hot 220 ºC oven until cooked through. Plate up the pumpkin with the rest of the salad ingredients. Mix together with dressing ingredients and spoon over.

 

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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