This impressive salad is perfect to serve as a light lunch or as a side for dinner.

The natural flavours from the veg mixed with the basil and the vinegarette dressing creates a delightful flavour.

Pumpkin and Brinjal Salad Recipe

Warm Pumpkin & Brinjal Salad
Recipe type: Appetizer
Serves: 6
Fat free,cholesterol free and a good source of vitamin C pumpkin is so versatile.
  • 2 medium red onions cut in wedges
  • 750gr pumpkin peeled and cubed
  • 2 brinjals cubed
  • 1 400ml canned lentils
  • 1 small punnet baby rosa tomatoes halved
  • 1 punnet basil
  • 250ml ina paarman lime and coriander dressing
  • 2 rounds of feta cheese cubed
  • handful of roasted pumpkin seeds
  1. Pre-heat your oven to 180°C
  2. Arrange pumpkin, brinjals and onions in a roasting pan and drizzle with olive oil,salt and black pepper and roast for 45mins-1 hr or until tender.
  3. Stir through the lentils.
  4. Roast tomatoes in the coriander dressing for about 8-10mins.
  5. Arrange the basil on a platter.
  6. Top with lentils and veggies.
  7. Spoon the roasted tomatoes and dressing over the veggies.
  8. Arrange feta over the tomatoes and sprinkle with roasted pumpkin seeds and serve.
    Serve with Tandoori Chicken


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