Ingredients

1 medium eggplant
500g of pumpkin
1 red capsicum
1 green capsicum
400g of cooked or canned chick peas (drained)
1 carrot peeled and thinly sliced
Red onion
200g baby spinach
Olive oil

Dressing ingredients

8 tablespoons single cream (dairy or coconut)
4 teaspoons of mixed spices (eg: one each of: cumin, tumeric, ginger, paprika)
Salt

Something light, fresh, and healthy was on the menu inspired by the butternut pumpkin sitting on the kitchen shelf. I love roasting vegetables and serving them as a salad that is designed for sharing. This lightly tossed salad of eggplant, pumpkin and chick peas is served on a bed of baby spinach with a light and spicy creamy 'Morrocan' style dressing. While it takes a little time to prepare and roast the vegetables (which can be prepared ahead), trust me it's worth the effort!

Rating

Preparation

Preheat the oven to 220*C
The pumpkin takes a little longer to cook than the eggplant and capsicum. Chop the pumpkin into bite sized pieces, lightly toss in some olive oil then roast for 30-40 minutes in the oven griller until cooked. Then slice the eggplant and capsicum, brush both sides with a little oil and grill for 6-7 minutes per side. Allow to cool slighlty then cut into smaller pieces.
Just before serving: Whisk together the spices and the cream to make the dressing then, in a bowl, gently combine the dressing with the roasted vegetables and chick peas.
On a large flat salad plate place a generous layer of baby spinach leaves and simply top with the vegetable mixture.
Garnish with red onion, and thinly sliced carrot. Season with a little salt. Share and enjoy!

Tips from the author

Suggestions

Sort on time? Simply steam or boil the pumpkin while grilling the vegetables.
Mix and match with your favourite vegetables that you have on hand or are in season.
Roasted beetroot, zucchini, baby carrots and sweet potato will all work well with this salad.