Tahini and eggplant are two fantastic Middle Eastern flavours. Combined with roasted pumpkin, this becomes a nourishing, tasty dish.
Ingredients
Instructions
Ingredients
Ingredients
Calories
per serving
382
Carbs
22
Protein
6
Fat
13
Instructions
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Cut the pumpkin and eggplant into 2 cm cubes and slice the lemon. In a big bowl, mix the veggies with olive oil, minced garlic, cumin, salt and pepper.
Spread them with the lemon slices on the sheet and roast them for 20 minutes, until crispy and golden brown.
Once done, remove from the oven set aside to cool down.
In the meantime, place all ingredients for the dressing in a small bowl and whisk well. Season to taste and add a splash of water if needed.
In a big salad bowl, add the mixed greens and add the mixed veggies. Scatter with mint and basil leaves and top al with fresh pomegranate seeds.
Drizzle in the tahini dressing and mix well till evenly coated.
Preparing In The Kitchen
Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
Cut the pumpkin and eggplant into 2 cm cubes and slice the lemon. In a big bowl, mix the veggies with olive oil, minced garlic, cumin, salt and pepper.
Spread them with the lemon slices on the sheet and roast them for 20 minutes, until crispy and golden brown.
Once done, remove from the oven set aside to cool down.
In the meantime, place all ingredients for the dressing in a small bowl and whisk well. Season to taste and add a splash of water if needed.
In a big salad bowl, add the mixed greens and add the mixed veggies. Scatter with mint and basil leaves and top al with fresh pomegranate seeds.
Drizzle in the tahini dressing and mix well till evenly coated.