Recipes PUMPKIN, POMEGRANATE AND PISTACHIO SALAD
PUMPKIN, POMEGRANATE AND PISTACHIO SALAD
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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