Spice Roasted Pumpkin Salad

Ingredients:

4 cardamom pods
1/2 teaspoon cinnamon
Large pinch of salt
1/2 teaspoon allspice
4 tablespoons olive oil
1kg pumpkin or butternut, chopped in large blocks
3 garlic cloves, crushed with the flat side of the knife blade
1/2 large chilli, finely sliced in rings
10 sprigs coriander leaves, destalked
1 1/2 tablespoon sesame seeds, toasted
150ml fat-free yoghurt

Method:

1. Preheat the oven to 200 degrees Celsius.

2. In a mortar and pestle, crush the cardamom pods to release their seeds and discard the pods. Crush the seeds fine and add the cinnamon, salt, allspice and olive oil.

3. Brush the pumpkin pieces with the spice mix, then place the pieces on a tray and cover with foil.

4. Bake for about 20 to 30 minutes, or until the pieces starts to soften, then remove the foil and add the garlic. Cook until soft and the edges start to caramelise slightly.

5. Remove from the oven and leave at room temperature.

6. Arrange the pumpkin pieces onto a large platter. Place the red chilli slices on top, followed by the coriander sprigs and sesame seeds.

7. Place dollops of yoghurt in-between as dressing. Serve and enjoy!

Image Credit: Source