Roast Pumpkin and Brussel Sprout Salad with Coconut Yoghurt

Warm roast vegetable salads make for some of the most comforting meals in the cooler

months and also work well for leftovers or meal prep, so feel free to make extra!

Swap the vegetables for others like cauliflower, eggplant or broccoli, just adjust the cooking

times and keep an eye on things as they may cook at different times.

Ingredients

½ small kent or jap pumpkin, cut into larger golf ball size pieces

12 brussel sprouts, cut in half

2 tbsp olive oil

Salt

½ cup cashew nuts, toasted

½ cup pepita seeds, toasted

2 tbsp pomegranate molasses

4 tbsp olive oil

1 tbsp za’atar

Juice ½ lemon

black pepper

300g Coco Tribe organic natural yoghurt

½ cup mint, roughly chopped

Method

Preheat oven to 190C.

Toss the pumpkin and brussel sprouts in the olive oil and season with salt and black pepper.

Place onto a lined baking tray and roast for 15 minutes.

The brussels may need to be removed a little earlier than the pumpkin.

Meanwhile combine the nuts, molasses, olive oil, za’atar, lemon juice and season with

salt and black pepper.

Spoon the yoghurt onto a large plate, top with the roasted vegetables, spoon over the nut

dressing and scatter the chopped mint.

Recipe created by Tom Walton