Balti Pumpkin Salad

This salad is inspired by one I saw in the Collective Hub magazine years ago by Anjali Pathak. My version is more of a salad than baked pumpkin, but the flavours are there.

It works best when you cook the pumpkin well and let it cool completely before mixing in the feta, sundried tomato, and mint. I also like to use rocket as the salad bed, it gives the salad a sharper bite.

Mix spices through the chopped pumpkin

Salad ingredients

Combined salad

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Balti Pumpkin Salad

Yield: 4

Author: Lee Newcombe

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A delicious combination of Indian spices, pumpkin, feta and mint. It pairs beautifully with baked lamb.

Ingredients

• 1 butternut pumpkin, cut into bite-size hunks
• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp dried chilli flakes
• 1 tsp garam masala
• 1 tbsp olive oil
• 100g spinach leaves
• 100g feta cheese, crumbled
• 2 garlic cloves, finely chopped
• 2 tbsp finely chopped mint leaves
• 6 sun-dried tomatoes, roughly chopped
• Grated rind and juice of 1 lemon
• 1 tbsp olive oil

Instructions

1. Preheat the oven to 200°C.
2. Roughly crush the cumin and coriander seeds and chilli flakes with a pestle and mortar or mini food processor. Mix in the garam masala and oil.
3. Stir the spice mix through the pumpkin. Lay it out on a tray and bake in the oven for 30 minutes or until caramelised and cooked through. Set aside to cool.
4. Make the dressing by putting the lemon juice, zest and olive oil in a jar and shake.
5. Gently mix the pumpkin, feta, garlic, mint, and sun-dried tomatoes.
6. Place the pumpkin mix on a bed of spinach, drizzle over the dressing, and serve.

Please note: The nutritional information is included as a guide only.