SERVES 4 | PREP TIME 15 MINUTES | COOK TIME 20 MINUTES

INGREDIENTS
1⁄2 pumpkin (about 1 kg)
2 tsp curry powder
1⁄2 cup chopped cashews
1⁄2 cup natural yoghurt
2 tbsp olive oil
1 tsp salt
2 cups roughly chopped leafy greens (baby
spinach, baby kale, etc.)
Freshly ground black pepper

METHOD
Pre-heat the oven to 200°C fan (220°C regular).
Line an oven tray with baking paper.
Peel the pumpkin, remove the seeds and cut
the flesh into sticks for chips or into 2–3 cm dice.
Place on the tray. Sprinkle over the curry powder,
cashews, yoghurt, olive oil and salt and toss to
coat the pumpkin. Roast in the oven for 18–20
minutes, until tender and caramelized.
Remove from the oven, add the leafy greens and
toss briefly to combine. Spoon onto a serving
platter and season with a good dose of freshly
ground pepper. Serve straight away.