Following a dairy-free diet doesn’t mean you have to miss out on some of the greatest dishes, such as the zingy, garlic-spiked tzatziki served alongside this vibrant salad. Coconut yoghurt is a fantastic dairy-free alternative in recipes for dips, smoothies and curries, to name just a few. If you try one brand and don’t like it, try another—some definitely taste better than others. Make sure to check that the one you choose is sugar free, as you don’t want a sweet coconut yoghurt for this recipe. The tzatziki can be made up to one day ahead of time along with the salad, which can be served cold, if you wish. Use any leftover tzatziki as a dip for carrot and celery sticks or in a sandwich or wrap. A perfect meal for the whole family as toddler can eat bits of roast pumpkin, beetroot etc dipped in the tzatziki and parents can have the whole salad. Also good pregnancy fuel and full of nutrients.
- Preheat oven to 200C and line a large tray with baking paper.
- Arrange the pumpkin wedges on the lined baking tray.
- Place a 30-centimetre x 30-centimetre piece of foil on a flat surface and top with the beetroot. Drizzle with 1 tablespoon coconut oil, seal it up and place on a baking tray.
- Bake pumpkin at the same time as the beetroot for 1 hour, turning halfway through. For the final 5 minutes of roasting, sprinkle the pumpkin seeds on top of the pumpkin.
- Place the broccolini on the top tray of the Varoma. Fill the TM bowl with 1000 grams water and steam for 10 minutes/speed 5.
- Remove once finished and set aside.
- Add the garlic to the TM bowl and mix for 3 seconds/speed 7.
- Scrape down bowl and add the cucumber. Mix for 5 seconds/speed 5.
- Add the lemon juice, salt (to taste) and coconut yoghurt, and mix for 5 seconds/Reverse/speed 3. Set aside.
- On a large platter place the spinach and parsley leaves and top with the roast pumpkin, beetroot and broccolini.
- Serve with the tzatziki on the side.