Ingredients
Salad
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Kent pumpkin 1 kg
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Olive oil 75 ml
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Cooked quinoa 500 g
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Lemon juice 40 ml
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Olive oil, extra 50 ml
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Mint leaves, chopped 15 g
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Parsley leaves, chopped 10 g
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Basil leaves, chopped 10 g
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Oxheart tomatoes, sliced 400 g
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Rocket leaves 100 g
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Water 75 ml
Preparation
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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.
