char grilled pumpkin & pomegrante salad with yoghurt dressing

As most of you know, I’d choose sweet potato over pumpkin, but I was given a huge fresh pumpkin from my parent’s-in-law’s farm on the Easter weekend, so when asked to bring a side dish to a friend’s place for dinner, it seemed like the obvious solution.  The pomegranates add a pop of colour.  I also dolloped a yoghurt dressing over it just before serving (although this does make it non-paleo & AIP).

• 1/4 large pumpkin (about 1 kg)
• seeds of 1 pomegranate
• greens to serve
• olive oil for char grilling

1. Slice the pumpkin into slivers about 5mm thick.  Brush with olive oil.
2. Char grill on hot plate or BBQ until tender but not mushy (actually the first batch I did in the oven and they turned to mush…. then into soup!).
3. Remove and cool on cake airing tray.
4. When cooler layer greens and pumpkin on serving tray and sprinkle with pomegranates.

Can be served warm or cold.

Yoghurt dressing (not AIP or paleo)

• 1 cup greek yoghurt
• 1 clove garlic grated
• juice of a lemon
• salt & pepper

1.  Mix ingredients and dollop over the salad when serving.