Roasted Pumpkin Pepper Potato Salad

Ingredients for 3-4 side dish portions

300g diced pumpkin

300g diced red bell pepper

100g diced potatoes (Not waxy potato)

2 cloves of garlic (chopped)

20ml olive oil

10ml Lemon flavored rapeseed oil

1tsp oregano

1tsp sweet paprika powder

1/2 tsp salt

(Topping )

15g Coriander leaves

(For the dressing ) Just mix the ingredients below.

2tbsp coconut yogurt (not sweetened)

1tbsp tahini

1tbsp light soy sauce

1tbsp water

1 tsp sugar

Pre-heat oven to 200 ℃

STEP 1

Peel potato, remove seeds from a bell pepper and a small pumpkin.

and dice everything.

👉For this recipe ,you can buy a very small Hokkaido pumpkin and

a huge bell pepper. Because they are usually the same weight.

STEP ２

Add chopped garlic, all the oil, salt and spices.

Stir it well.

Spread all the chunks on a baking tray without overlapping

Roast vegetables in the preheated oven, until browned and tender

It takes about 25 minutes.

(If you are baking some other vegetables, such as beets it can take longer)

STEP 3

When everything is tender it's done :)

STEP 4

Serve it with coriander leaves or other herbs.

STEP 5

Drizzle some coconut tahini dressing:)

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