Roasted Pumpkin & Cauliflower Salad

Roasted Pumpkin & Cauliflower Salad
  • Prep time
    25 Minutes
  • Bake time
    35 Minutes
  • Serves
Published June 12, 2015


1 teaspoon smoked paprika
½ teaspoon ground cinnamon
2 tablespoons extra virgin olive oil
650g jap or kent pumpkin, deseeded and cut into 2cm-thick slices and then 5cm wide wedges
½ head (about 350g) cauliflower, cut into large florets
400g can chickpeas, rinsed and drained
Salt & freshly ground black pepper, to taste
80g baby spinach leaves
1 tablespoon coriander seeds
2 teapsoons cumin seeds
2 tablespoons pine nuts
1 tablespoon sesame seeds
¼ teaspoon salt
70g (1/4 cup) Greek-style yoghurt
1 teaspoon tahini
1 tablespoon lemon juice
1 tablespoon water
½ clove garlic, crushed or finely grated
Salt & freshly ground back pepper, to taste

Roasted Pumpkin & Cauliflower Salad with Tahini Yoghurt Dressing and Dukka

Baker's Tips

  • The Dukkah will keep in an airtight container or jar in the fridge for up to 1 month.
  • The Tahini yoghurt sauce can be made up to 3 days head of serving. Keep covered in the fridge. 

Recipe from Anneka Manning of BakeClub.

Preheat the oven to 200°C (180°C fan-forced)
Combine the olive oil, paprika and cinnamon in a large bowl. Add the pumpkin, cauliflower and chickpeas, season well with salt and pepper and toss to combine well. Spread on a large non-stick oven tray in a single layer. Bake in preheated oven for 35 minutes, shaking the tray occasionally, or until the vegetables are tender and golden.
Meanwhile, to make the Dukkah, place the coriander and cumin in a small frying pan and toast over medium heat for 1-2 minutes, shaking the pan occasionally, or until aromatic. Transfer to a mortar and pestle or small food processor and grind until finely ground. Add the pine nuts to the pan and toast in the same way as the spices until golden. Add to the toasted spices and pound or pulse until roughly chopped (do not over process or it will form a paste). Transfer to a small bowl, add the sesame seeds and salt, if using, and stir to combine.
To make the Tahini yoghurt sauce, mix all the ingredients in a bowl.
To serve, spread the baby spinach over a serving platter or bowl and top with the roasted vegetables and chickpeas. Spoon the Tahini yoghurt sauce over the salad and sprinkle with the Dukkah. Serve immediately.