Creamy Charred Pumpkin Salad
Keep it simple yet stylish with this modern pumpkin salad.
Cafe/Takeaway
Casual Dining
Australian
Ingredients per serve
Creamy Charred Pumpkin Salad
−
+
€0.0
Method
Tri colour quinoa, cooked
/kg
1.0 kg
0%
Pumpkin wedges thin
/kg
1.6 kg
0%
HELLMANN'S Real Mayonnaise 2.4 kg
/g
500.0 g
0%
Parsley
/g
25.0 g
0%
Parsley , to garnish
/g
15.0 g
0%
Chives
/g
10.0 g
0%
Mint
/g
6.0 g
0%
KNORR Thai Lime Powder 500 g
/g
15.0 g
0%
Heirloom Cherry Tomatoes in half
/g
400.0 g
0%
Mixed lettuce leaves
/g
250.0 g
0%
Basil
/g
15.0 g
0%
Thyme
/g
15.0 g
0%
/
Method
-
Tri colour quinoa, cooked 1.0 kg
-
Pumpkin wedges thin 1.6 kg
-
Parsley 25.0 g
-
Parsley , to garnish 15.0 g
-
Chives 10.0 g
-
Mint 6.0 g
-
Heirloom Cherry Tomatoes in half 400.0 g
-
Mixed lettuce leaves 250.0 g
-
Basil 15.0 g
-
Thyme 15.0 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.
