Articles & Recipes
Roast Pumpkin, Eggplant and Cottage Cheese Salad
Ingredients
1/2 cup oil free salad dressing (125ml)
2 tsp ground cumin
2 tabsp brown sugar (26grams)
2 medium eggplant, cut into 2 cm cubes (600grams)
1/2 butternut pumpkin, peeled, seeded and cut into 2 cm cubes (200grams)
2 cups mixed lettuce (150grams)
1x 250grams tub low fat creamed cottage cheese
Dressing
2 tabsp olive oil (40ml)
2 tabsp balsamic vinegar (40ml)
1 tabsp honey (27grams)
Method
1 Preheat oven to 200 °Celsius.
2 Combine the oil-free salad dressing, cumin and sugar. Arrange the eggplant and the pumpkin on two separate baking trays. Drizzle with the dressing mixture. Place in the oven and roast for about 30 minutes or until just tender.
3 To make the dressing combine the oil, vinegar and honey.
4 Place the lettuce in a a serving dish, decorate with the eggplant and pumpkin. Top with the cottage cheese and pour over the dressing.
Serves : 6
Nutrients per Serve :
KJ 683, Calories 164, Carbohydrates(grams) 15, Fat(grams) 8.2, Protein(grams) 8.4
Note
Gluten Free, Egg Free, Lactose Free
Tips
Source: adapted from The WEIGHT WATCHERS Jan/Feb/99 magazine Weight Watchers International. each serve provides 1- 1/2 points