For a deliciously easy vegetarian meal, roast pumpkin, beetroot and carrot and serve topped with a spicy yoghurt and fresh herb dressing.
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Line another baking tray with baking paper. Place the pumpkin and carrots in a large bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Arrange the pumpkin mixture and beetroot on a serving platter. Drizzle with the green chilli yoghurt and green chilli oil. Sprinkle with the pistachio and pepitas.
Line another baking tray with baking paper. Place the pumpkin and carrots in alarge bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turningthe pumpkin mixture occasionally, for 40mins or until golden brown and tender. Set aside for 10 mins to cool slightly.
Remove thefoil from the beetroot. Wearing gloves to avoid staining your hands, peel and cutinto quarters.
Meanwhile, to make the green chilliyoghurt, place the yoghurt, tahini, lemon juice, chilli, garlic, coriander andmint in a blender. Blend until smooth. Season.
For a deliciously easy vegetarian meal, roast pumpkin, beetroot and carrot and serve topped with a spicy yoghurt and fresh herb dressing.
Line another baking tray with baking paper. Place the pumpkin and carrots in a large bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Arrange the pumpkin mixture and beetroot on a serving platter. Drizzle with the green chilli yoghurt and green chilli oil. Sprinkle with the pistachio and pepitas.
Line another baking tray with baking paper. Place the pumpkin and carrots in alarge bowl. Add the oil and Moroccan seasoning. Season. Toss to combine.
Arrange the pumpkin mixture in a single layer on the lined tray. Roast the beetroot and pumpkin mixture, turningthe pumpkin mixture occasionally, for 40mins or until golden brown and tender. Set aside for 10 mins to cool slightly.
Remove thefoil from the beetroot. Wearing gloves to avoid staining your hands, peel and cutinto quarters.
Meanwhile, to make the green chilliyoghurt, place the yoghurt, tahini, lemon juice, chilli, garlic, coriander andmint in a blender. Blend until smooth. Season.