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Pumpkin & Pomelo Salad

Here's how you make Pumpkin & Pomelo Salad
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  • Servings: 5
  • Prep: 20m
  • Cook: 35m
    • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 1.5 kilogram pumpkin (mixed squash and pumpkin was specified, preferably heirloom and cut into 2cm wedges)
  • Sea salt
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 pomelo (or grapefruit, peeled, deseeded and divided into large chunks)
  • 1 red chilli, thinly sliced
  • 2 to 3 tablespoons garbanzo beans (drained)
  • 3 to 4 tablespoons shredded coconut'
  • 1 tablespoon mint, roughly chopped
  • 1 tablessoon coriander, chopped
  • FOR COCONUT TARATOR
  • 100 ml coconut milk
  • 2 garlic cloves, finely choped
  • 3 to 4 tablespoon honey, plus extra to taste
  • 2 tablespoon pomelo juice (or grapefruit juice)
  • Sea salt
  • Freshly ground black pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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