Winter Pumpkin and Beand and Harissa Yoghurt Salad

This Winter Pumpkin and Bean and Harissa Yoghurt Salad is a great example of a dish that embraces the flavors of the season while also being delicious, nutritious, and visually appealing.

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Course: Side Dish, Salad

Cuisine: Middle Eastern

Prep Time: 5

Cook Time: 25

Servings:

Calories: 198kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

1 Baking tray
1 Saucepan

Ingredients

½ a butternut pumpkin peeled and sliced into 1 cm slices
1 large handful of green beans trimmed
2 cups of shredded kale or rocket leaves
¾ cup of Greek yoghurt (this recipe for Winter Pumpkin and Bean and Harissa Yoghurt Salad can be made to be vegan-friendly by using a vegan-friendly yoghurt)
1 tablespoon of harissa paste
Juice of 1 lemon
Salt and pepper to taste
Olive oil for roasting the pumpkin
½ cup of toasted assorted nuts eg. Walnuts almonds, pepitas
As mentioned above you could also add some cooked grains such as quinoa, pearl barley, freekeh or black rice.
1/2 teaspoon ground cumin toasted

Instructions

To begin, preheat your oven to 200°C. Place the pumpkin onto a lined baking tray, Sprinkle with the cumin and drizzle with olive oil, and season with salt and pepper. Roast the pumpkin for around 20-25 minutes or until it's soft and slightly caramelized. Once the pumpkin is done, set it aside to cool.
While the pumpkin is roasting, you can prepare the harissa yoghurt dressing. In a small bowl, mix the Greek yoghurt, harissa paste, lemon juice, and a pinch of salt. Taste the dressing and adjust the seasoning to your liking. You can also adjust the spiciness of the dressing by adding more or less harissa paste. I also added a few small drops of harissa around the salad when serving (but I do love harissa, and you may like to keep things milder).
Bring a pot of salted water to the boil. Cook for the beans for 2 minutes and then refresh in cold water to stop the cooking process. Drain.
Once the pumpkin is cooled, you can start assembling the salad. Begin by placing a bed of leaves onto a serving platter or bowl. Next, add the roasted pumpkin and beans on top of the leaves. Finally, drizzle the harissa yoghurt dressing over the salad and serve topped with the toasted nuts.

Notes

You can add a little additional squeeze of lemon and a good drizzle of extra virgin olive oil, to finish this salad, when serving, if desired.

This recipe for Winter Pumpkin and Bean and Harissa Yoghurt Salad can be made to be vegan-friendly by using a vegan-friendly yoghurt.

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