Roasted pumpkin rainbow salad, ocopa sauce
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
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.