I have made this salad many times as it’s quick and easy in oven and great for the bowels!

Serves 6

Ingredients

400-600g pumpkin (any type & leave skin on as contains all the nutrients)
1-2 red onions sliced in rings
1-2 zucchini sliced
Thyme
Corn – cob or canned
4 tbspn Greek yoghurt
2 tbspn red wine vinegar
few drops tabasco sauce
cherry tomatoes & rocket

Method

1. Roast pumpkin, onion, zucchini with thyme, salt/pepper in oven at 220 degrees until golden
2. BBQ corn cob until charred, then slice off kernals.  Or open can corn and drain
3. Combine yoghurt, red wine vinegar and tabasco
4. Layer a plate or platter with tomato and rocket then arrange the pumpkin mix on top + corn – drizzle dressing and serve.

From Total Wellbeing Diet, CSIRO