Ingredients
Method
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Tri colour quinoa, cooked 1 kg
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Pumpkin wedges thin 1.6 kg
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Parsley 25 g
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Parsley , to garnish 15 g
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Chives 10 g
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Mint 6 g
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Heirloom Cherry Tomatoes in half 400 g
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Mixed lettuce leaves 250 g
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Basil 15 g
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Thyme 15 g
Preparation
-
Method
- In a pot bring water to the boil and cook quinoa until soft.
- Heat the grill or griddle pan and char both sides of the pumpkin allowing the pumpkin to cook through. Seasoning when cooking.
- In a bowl, mix the Hellmann’s Real Mayonnaise with the parsley, chives, mint and Knorr Lime Powder.
- Then to assemble the dish, simply lay out some mixed lettuce, top with the charred pumpkin, quinoa, tomatoes, dressing and fresh herbs.
