Roasted pumpkin rainbow salad, ocopa sauce

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READY IN: 15 MINS

INGREDIENTS‭:‬

Ocopa sauce

Quinoa

Pumpkin seeds and currants

Pumpkin

Coriander (1/3 supplied)

Tomato (1/3 supplied)

Cherry tomatoes

 

YOU’LL NEED‭:‬ Medium frying pan, medium saucepan, char grill pan, colander or sieve, knife, chopping board

PANTRY STAPLES‭:‬ Oil, salt

ALLERGENS‭:‬ Garlic, onion, dairy, peanut, wheat, gluten

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD:

1. Prepare the ingredients: Wash all the vegetables. Dice the tomato. Slice the coriander. Slice the pumpkin thickly.

2. Cook the quinoa: Bring a medium pot of water to the boil. Put the quinoa in the boiling water. Boil for 5 minutes or until cooked through. When cooked strain through a sieve.

3. Cook the pumpkin: Meanwhile, preheat a grill pan over a medium heat. Drizzle a little oil over the pumpkin and place into the preheated pan. Cook for 5 minutes on each side or until cooked through.

4. To serve: Place the quinoa, tomatoes, roasted pumpkin, coriander, pumpkin seeds and currants in a serving dish. Spoon the ocopa sauce over the top.

For downloadable pdf version, click here.
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