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Serves 4
Ingredients
400 g pumpkin, peeled and thinly sliced
2 carrots, peeled and sliced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon garam masala
50 g baby spinach leaves
1 tablespoon currants
1 tablespoon flaked almonds, lightly toasted
1/2 cup Australian reduced fat natural yoghurt
2 teaspoons lemon juice
Method
1. Toss pumpkin and carrot with oil and spices. Spread onto a lined oven
tray and bake at 200°C for 15 minutes until tender. Allow to cool.
2. Assemble roast vegetables, spinach, currants and almonds on serving dish.
3. Combine yoghurt with lemon juice and drizzle over salad.
Nutrient analysis per serve:
Energy: 469 kJ (112 cal)
Protein: 5 g
Total fat: 3.8 g
Saturated fat: 0.9 g
Carbohydrate: 13 g
Sugars: 10 g
Dietary fibre: 3 g
Sodium: 39 mg
Calcium: 109 mg
Iron: 1 mg
Ingredients
400 g pumpkin, peeled and thinly sliced
2 carrots, peeled and sliced
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground ginger
1/4 teaspoon garam masala
50 g baby spinach leaves
1 tablespoon currants
1 tablespoon flaked almonds, lightly toasted
1/2 cup Australian reduced fat natural yoghurt
2 teaspoons lemon juice
Method
1. Toss pumpkin and carrot with oil and spices. Spread onto a lined oven
tray and bake at 200°C for 15 minutes until tender. Allow to cool.
2. Assemble roast vegetables, spinach, currants and almonds on serving dish.
3. Combine yoghurt with lemon juice and drizzle over salad.
Nutrient analysis per serve:
Energy: 469 kJ (112 cal)
Protein: 5 g
Total fat: 3.8 g
Saturated fat: 0.9 g
Carbohydrate: 13 g
Sugars: 10 g
Dietary fibre: 3 g
Sodium: 39 mg
Calcium: 109 mg
Iron: 1 mg