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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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I eat this as a healthy, easy and meat-free main meal but can also be prepared as a side dish. Ingredients:
1/2 jap pumpkin, peeled and seeded and cut into cubes (other pumpkin variations can often do the job just as well) |
100ml olive oil |
2 tsps ground cinnamon |
salt and pepper |
1 cup plain yoghurt |
1/2 lemon, juiced |
200g spinach |
4 tblsps pine nuts, toasted |
1 small red chilli, very finely sliced (optional) |
4 tblsps chopped fresh parsley (or coriander if you prefer) |
Directions:
1. 1) Preheat oven to 200C. Place the pumpkin, olive oil and cinnamon in a bowl, season with salt and pepper and toss to combine. Transer to a baking tray and bake for 30-40 minutes, or until golden and cooked.
2. 2) Toast pine nuts in the oven or grill
3. 3) Whilst pumpkin is cooking, add the spinach, red chilli, parseley and toated pine nuts into a bowl.
4. 4) Take pumpkin out of the oven and mix into the bowl.
5. 5) Drizzle in the yoghurt and lemon and mix all together before serving
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