ROASTED PUMPKIN RAINBOW SALAD, OCOPA SAUCE

WRITTEN RECIPE AND DOWNLOADABLE RECIPE CARD BELOW

READY IN: 20 MINS

INGREDIENTS‭:‬

Ocopa sauce

Quinoa

Pumpkin seeds and currants

Pumpkin

Coriander

Tomato

Cherry tomatoes

 

PANTRY STAPLES‭:‬ Cooking oil, salt

ALLERGENS‭:‬ Garlic, onion, dairy, wheat, gluten, nuts (peanut)

SPECIALISED EQUIPMENT‭: ‬Lined baking tray

DIETARY INFORMATION‭:‬

Ocopa sauce: Ingredients: Onion, peanuts, garlic, evaporated milk, milk, feta, spices, chilli paste, salt, crackers. Allergens: Peanut, onion, garlic, dairy, gluten, wheat

  

METHOD:

1. Preheat oven to 200C fan forced.

2. Prepare the ingredients: Wash all the vegetables. Quarter the tomatoes. Roughly chop  the coriander. Thickly slice the pumpkin.

3. 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.

4. Cook the pumpkin: Drizzle a little oil over the pumpkin and place onto a lined baking tray. Cook in the preheated oven for 15 minutes or until cooked through.

5. To serve: Spread the ocopa sauce on the serving plates. 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.