Roast pumpkin and zucchini salad | CSIRO Total Wellbeing Diet
Cook the vegetables until they start to darken around the edges to give this hearty salad a delicious smoky flavour.
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spatula
- Measuring spoon
- Serving platter
Ingredients
- Pumpkin, any type, 450 g, unpeeled, seeded and sliced into 1cm wedges
- Red onion, 2 medium, sliced into 1cm thick rings
- Zucchini, 2 medium, sliced into 1.5cm thick rounds
- Oil spray, 1 spray(s) (2-sec spray)
- Thyme, fresh, 1 tablespoon(s), or 2 teaspoons dried thyme
- Sweetcorn, raw, 1 cob or ear(s)
- Greek yoghurt, 4 tablespoon(s), low-fat
- Red wine vinegar, 2 tablespoon(s)
- Tabasco sauce, ¼ teaspoon(s), a few drops
- Cherry tomatoes, 1 x 250g punnet(s), halved
- Baby rocket, 120 g
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