Pumpkin & Pomelo Salad
Created by ImPat on October 7, 2018
- Servings: 5
- Prep Time: 20m
- Cook Time: 35m
- Recipe #30550
Ingredients
- 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
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.
Nutritional Facts
- 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