Roasted pumpkin and potato salad

Roasted pumpkin and potato salad

45 mins



  • 300g Perlas potatoes, cut into 1cm-thick slices
  • 400g butternut pumpkin, cut into 2cm pieces
  • 1 tablespoon 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


  • Step 1

    Preheat oven to 220C or 200C fan-forced. Line a baking tray with baking paper. Spread pumpkin and potato on prepared tray. Lightly spray with oil and sprinkle with half the curry powder. Bake for 20 minutes or until browned and tender.

  • Step 2

    Meanwhile, steam broccoli for 3 minutes or until just tender. Place pumpkin, potato, broccoli and chickpeas in a large bowl.

  • Step 3

    Whisk yoghurt, 2 tablespoons water and remaining curry powder in a small bowl. Top pumpkin mixture with egg and drizzle with yoghurt dressing. Season with pepper to serve.

Serving size: 4
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