Roasted Pumpkin Salad, Creamy Herb Dressing
Baked Kent pumpkin served with heirloom tomatoes, fresh rocket leaves and quinoa mixed with lemon juice and olive oil, and a drizzle of minted mayonnaise dressing.
Ingredients per serve
Roasted Pumpkin Salad, Creamy Herb Dressing
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€0.0
Salad
Kent pumpkin
/kg
1.0 kg
0%
Olive oil
/ml
75.0 ml
0%
Cooked quinoa
/g
500.0 g
0%
Lemon juice
/ml
40.0 ml
0%
Olive oil, extra
/ml
50.0 ml
0%
HELLMANN'S Vegan Mayonnaise 2.4 kg
/g
250.0 g
0%
KNORR Thai Lime Powder 500 g
/g
10.0 g
0%
Mint leaves, chopped
/g
15.0 g
0%
Parsley leaves, chopped
/g
10.0 g
0%
Basil leaves, chopped
/g
10.0 g
0%
Rocket leaves
/g
100.0 g
0%
Water
/ml
75.0 ml
0%
To Serve
Oxheart tomatoes, sliced
/g
400.0 g
0%
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Salad
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Kent pumpkin 1.0 kg
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Olive oil 75.0 ml
-
Cooked quinoa 500.0 g
-
Lemon juice 40.0 ml
-
Olive oil, extra 50.0 ml
-
Mint leaves, chopped 15.0 g
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Parsley leaves, chopped 10.0 g
-
Basil leaves, chopped 10.0 g
-
Rocket leaves 100.0 g
-
Water 75.0 ml
To Serve
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Oxheart tomatoes, sliced 400.0 g
Preparation
-
Salad
- Cut pumpkin into thin wedges (skin on) and toss in oil. Season and lay on large baking trays. Bake in combi oven at 180 degree Celsius for 20 minutes or until tender. Remove and set aside.
- Toss the quinoa with lemon juice, extra oil, salt and pepper.
- Combine HELLMANN'S Vegan Mayonnaise with water, KNORR Lime Powder and herbs.
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To Serve
- To serve, arrange the tomato, rocket, quinoa and pumpkin on plates and drizzle with minted mayonnaise dressing.
