Ostentatious Orange Salad



  • 2 whole eggplants, top trimmed and thinly sliced on the mandolin, roasted
  • 500g butternut, diced and roasted
  • 500g pumpkin, diced and roasted
  • 1 garlic bulb, roasted
  • 1 tin chickpeas, drained
  • 1t curry powder
  • 80g corriander
  • 80g pumpkin seeds
  • olive oil
  • maldon salt
  • creamy dressing
  • ¼ cup greek yoghurt
  • ¼ cup buttermilk
  • 6 basil leaves torn
  • soft roasted garlic, pressed from skins (half bulb)
  • pepper


  1. Heat oven to 220˚C.
  2. Spread Butternut & Pumpkin, with the garlic bulb, in one level on a roasting tray and sprinkle liberally with olive oil and Maldon Salt. Roast for 30-40 minute. Let it cool.
  3. Drain the Chickpeas and fry with Olive Oil and Curry Powder for about 5-7 minutes. Let it cool.
  4. Lower the oven to 150˚C.
  5. Slice the Eggplants on the mandolin and sprinkle with fine salt. Let it rest for 5 minutes in a colander, then rinse well. Press dry and spread on a roasting tray lined with baking paper. Sprinkle with olive oil and bake for 30 minutes. Keep an eye until it is crispy.
  6. Layer the salad on a platter-board starting with half the coriander, then pumpkin & butternut, dollops of dressing, chickpeas and repeat. Use your hands to lift the salad and sprinkle with Pumpkin seeds on top.