Pumpkin & Pomelo Salad

4-6
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"From our Sunday newspaper The Sunday Times. Times are estimated."

Original recipe yields 4-6 servings
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Nutritional

  • Serving Size: 1 (139.8 g)
  • Calories 217.3
  • Total Fat - 11 g
  • Saturated Fat - 3.2 g
  • Cholesterol - 26.4 mg
  • Sodium - 511.3 mg
  • Total Carbohydrate - 22.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 15.2 g
  • Protein - 9.7 g
  • Calcium - 34.2 mg
  • Iron - 1.4 mg
  • Vitamin C - 8.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Put the squash and pumpkin on a baking tray and season and drizzle with the oil and bake for 30 to 35 minutes, until tender.

Step 3

Meanwhile, to make the tarator, whisk together the coconut milk, garlic, honey and pomelo or grapefruit juice and season and then taste and adjust seasoning, adding more honey if you'd like sweeter.

Step 4

Once the pumpkin is tender and cooked through, transfer to a serving platter with the pomelo or grapefruit chunks and sprinkle over the chilli, chickpeas, coconut and herbs and season.

Step 5

Serve warm alongside tarator.

Tips & Variations


No special items needed.

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