- 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.