At a glance
You're roasting pumpkin and pepper until tender, then assembling a fresh salad with homemade yogurt dressing—the most time-consuming part is getting the vegetables soft and charred just right in the oven. Everything comes together quickly once the veggies are cooled, and you're finished in about an hour with a vibrant, delicious autumn salad.
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Roast the pumpkin
First, roast the pumpkin (you can roast it whole or cut it into cubes) on a baking tray at 170°C until soft. After a while, add the whole pepper alongside it. Once the pumpkin is soft, take it out and continue roasting the pepper a bit longer under the grill at a higher temperature.
For this step
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Assemble the salad
Remove the pepper, place it in a bowl and cover with plastic wrap so it steams. Once cooled, peel and chop the pepper. Wash and chop the salad greens, then add the cooled pepper and pumpkin. Drizzle lightly with olive oil and season with salt and chilli.
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Make the dressing
Prepare the dressing from white yogurt, oregano, olive oil and salt.
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