Kale & Roasted Pumpkin Salad with Garlic & Lemon Yoghurt Dressing
Kale & Roasted Pumpkin Salad with Garlic & Lemon Yoghurt Dressing

At a glance
Preparation time 20 mins
Cooking time 25 mins
Serves 4

1 tbs olive oil
600g Kent pumpkin, unpeeled, cut into 3cm chunks
1 bunch kale, trimmed, thinly shredded
2/3 cup Jalna Greek Yoghurt
1/2 garlic clove, crushed
1 tbs lemon juice
225g haloumi, thickly sliced
1 pomegranate, seeds dislodged
1/4 cup pine nuts, toasted
1/4 cup mint leaves, torn
1 fresh long red chilli, deseeded, finely chopped

  • Preheat oven to 220C or 200C fan. Line a large baking tray with baking paper. Place pumpkin and half of oil in a large bowl. Season and toss to coat. Arrange on prepared tray in a single layer. Roast for 25 minutes or until tender and golden.
  • Meanwhile, combine yoghurt, garlic and lemon juice in a medium bowl. Season with salt and pepper.
  • Heat remaining oil in a large frying pan over medium-high heat. Cook haloumi for 1-2 minutes each side or until soft and golden. Arrange kale and pumpkin on a serving platter. Sprinkle over pomegranate seeds, pine nuts and half of mint. Dollop over yoghourt dressing and top with haloumi, chilli and remaining mint.

Note: You could make this dressing with Jalna Greek low fat natural yoghurt.

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