B00CU1W244_EBOK

1 SERVE =
½ unit bread
¼ unit dairy
1½ units vegetables
Roast pumpki
with blackene
SERVES 4 PREP 15 mins, plus cool
450 g pumpkin (squash), unpeeled, seeded and sliced
into 1 cm wedges
2 red (Spanish) onions, sliced into
1 cm thick rings
2 zucchinis (courgettes), sliced into
1.5 cm thick rounds
cooking oil spray
1 tablespoon fresh thyme leaves
or 2 teaspoons dried thyme
1 corn cob
4 tablespoons reduced-fat
Greek-style yoghurt
2 tablespoons red wine vinegar
few drops Tabasco sauce
1 × 250 g punnet cherry
tomatoes, halved
120 g rocket leaves
1
2
3
4
5
Cook the vegetables un
edges to give this hearty
Preheat the oven to 220°
baking paper.
Arrange the pumpkin, on
and spray with cooking o
then scatter with thyme.
turning once, until golden
allow to cool for 10 minut
Meanwhile, heat a barbec
the corn, turning often, fo
and tender. When cool en
end and carefully slice of
vegetables.
Combine the yoghurt, vin
water in a small bowl. Se
mix well to combine. Pla
drizzle over half the dres
Spoon the tomato and ro
Arrange the vegetables o
dressing and serve.