Squash, Eggplant and Rice Salad

Ingredients

• 800g pumpkin, peeled, seeded, cut into 1.5cm pieces
• 1 medium (about 450g) eggplant, ends trimmed, cut into 1.5cm pieces
• 2 tsp ground cumin
• Olive oil spray
• 525g (3 cups) cooked brown rice
• 1 zucchini, trimmed, halved, thinly sliced
• 45g (1/4 cup) pepitas, lightly toasted
• 1/4 cup fresh continental parsley leaves, chopped
• 1/4 cup fresh mint leaves, torn
• 45g (1/4 cup) currants
• 130g (1/2 cup) low-fat natural yoghurt
• 1 garlic clove, crushed
• 1 1/2 tbs fresh lemon juice

Method

1. Preheat oven to 200ºC. Line a baking tray with non-stick baking paper. Place pumpkin and eggplant on prepared tray. Sprinkle with cumin and season with pepper. Spray with oil and roast for 25 minutes or until tender.
2. Combine the pumpkin, eggplant, rice, zucchini, pepitas, parsley, mint and currants in a large bowl.
3. Combine the yoghurt, garlic and lemon juice in a small bowl. Divide salad among serving bowls and top with dressing.
4. Source