Pumpkin and Asparagus Salad with Yoghurt Dressing

Information

Prep Time: 10 minutes | Cook Time: 25 minutes | Serves: 4 | Vegetarian & Gluten Free

Ingredients

• 12 slices Queensland blue pumpkin
• 1 tbsp olive oil
• 2 bunches asparagus
• 1 lemon
• ⅓ cup toasted pecans

For the Dressing

• ⅓ cup Greek yoghurt
• 3 tbsp extra virgin olive oil
• 1 tbsp honey
• Juice and zest of ½ lemon
• 1 chilli, seeded and finely chopped
• 1 tbsp salt

To Serve

• ½ cup pomegranate seeds
• ⅓ cup chopped fresh parsley

Method

• Preheat oven to 220°C. Line pumpkin slices on a baking tray and drizzle with olive oil. Sprinkle with paprika, salt, and pepper, coating both sides.
• Roast pumpkin for 20 minutes, or until tender. Remove from oven, top with pre-oiled asparagus, and cook for an additional 5 minutes (10 minutes if using large asparagus).
• Meanwhile, prepare the dressing by combining Greek yoghurt, lemon juice, olive oil, honey, chilli, salt, and lemon zest. Mix well.
• To serve, drizzle the pumpkin and asparagus with the yoghurt dressing. Top with parsley, pomegranate seeds, and toasted pecans for a festive finish.

Note: This recipe is easily scalable—add more pumpkin and asparagus to feed a larger crowd. This also pairs perfectly with my Greek Parcel Lamb