Roasted pumpkin rainbow salad, ocopa sauce
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Pumpkin seeds and currants
Coriander (1/3 supplied)
Tomato (1/3 supplied)
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
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.