Maple and Chilli Roasted Pumpkin Salad
Preheat the oven to 200°c.
Combine maple syrup, chilli, oil salt and pepper in a small dish and whisk together with a fork.
Spread out the pumpkin and onion in a single layer over a large baking try and drizzle with the maple syrup oil mixture. Use your hands to roll the pumpkin and onion in the oil mixture making sure it’s evenly covered.
Roast pumpkin for approximately 30 mins or until it's starting to crisp up on the edges.
If you’re using the broccolini, place in a separate tray, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Put into the oven and cook for 10 mins (it can go in with the pumpkin for the last 10 minutes of cooking).
While the pumpkin is cooking follow the packet instruction to make the quinoa/buckwheat. Let it cool and then fluff it with a fork before gently folding through the rocket. It's best to use your fingers for this.
To make the dressing place the ingredients in a mug and use a fork to whisk it together.
To serve scatter the pumpkin, red onion and broccolini on top of the quinoa salad, drizzle with your dressing and sprinkle with crushed almonds and mint leave.
Ingredients
Directions
Preheat the oven to 200°c.
Combine maple syrup, chilli, oil salt and pepper in a small dish and whisk together with a fork.
Spread out the pumpkin and onion in a single layer over a large baking try and drizzle with the maple syrup oil mixture. Use your hands to roll the pumpkin and onion in the oil mixture making sure it’s evenly covered.
Roast pumpkin for approximately 30 mins or until it's starting to crisp up on the edges.
If you’re using the broccolini, place in a separate tray, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Put into the oven and cook for 10 mins (it can go in with the pumpkin for the last 10 minutes of cooking).
While the pumpkin is cooking follow the packet instruction to make the quinoa/buckwheat. Let it cool and then fluff it with a fork before gently folding through the rocket. It's best to use your fingers for this.
To make the dressing place the ingredients in a mug and use a fork to whisk it together.
To serve scatter the pumpkin, red onion and broccolini on top of the quinoa salad, drizzle with your dressing and sprinkle with crushed almonds and mint leave.
