Roast Vegetables With Pumpkin Dressing

Roasted vegetables make a quick, healthy and filling meal and are also a must-have side dish in festive meals. To add extra flavour and creaminess, we use our Pumpkin Black Pepper Dressing as a pour over sauce. The sharpness also helps cut through richness in foods like roast meats and steak.


(Serves 2)

2 Potatoes

1 Large Carrot

1/8 Pumpkin

Himalayan Pink Salt

Freshly-ground black pepper

1-2 Tbsp oil

1 Tblsp Mekhala Pumpkin Black Pepper Dressing


1. Wash and peel vegetables and cut into even-sized pieces of your preferred thickness.

2. Transfer into a baking tray, pour over oil and season with Himalayan Pink Salt and pepper.

3. Place baking tray in a 200C/395F oven and roast for 30min.

4. Plate vegetables and pour over Mekhala Pumpkin Black Pepper Dressing.


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