Roasted Pumpkin And Potato Salad

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Topped like a boiled egg, this filling roast pumpkin salad is solution for an easy lunch or blithe dinner.

The ingredient of Roasted Pumpkin And Potato Salad

  • 300g kipfler potatoes cut into 1cm thick slices
  • 400g butternut pumpkin cut into 2cm pieces
  • 1 tbsp curry powder
  • 300g broccoli cut into florets
  • 2 x 400g cans chickpeas rinsed drained
  • 1 3 cup 80g low fat natural yoghurt
  • 4 hard boiled eggs halved

The Instruction of roasted pumpkin and potato salad

  • preheat oven to 220c or 200c fan forced line a baking tray when baking paper take forward pumpkin and potato all but prepared tray lightly spray subsequent to oil and sprinkle taking into consideration half the curry powder bake for 20 minutes or until browned and tender
  • meanwhile steam broccoli for 3 minutes or until just tender place pumpkin potato broccoli and chickpeas in a large bowl
  • move around yoghurt 2 tablespoons water and long lasting curry powder in a small bowl summit zenith pumpkin incorporation combination like egg and drizzle later yoghurt dressing season similar to pepper to serve

Nutritions of Roasted Pumpkin And Potato Salad

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