This salad is perfect when you have leftover roasted veggies and need to whip up a quick dinner or lunch. We also like adding slow-cooked lamb shoulder into this salad (you can find our lamb recipe in our cookbook “Taking You Home”). We hope you enjoy our roasted pumpkin and cauliflower quinoa salad, don’t forget to tag #helenaandvikki on instagram so we can see all the delicious recipes you create from Taking you Two and Taking you home cookbook.
H & V xx
1 small cauliflower, cut into small florets
700g (half) butternut pumpkin
½ bunch fresh parsley (roughly chopped)
pinch himalayan pink salt
Cobram herb infused olive oil
2 cups of cooked trio quinoa
Turmeric yogurt dressing-
1 cup Evie Greek yogurt (Can be purchased at Harris Farm)
2 teaspoon turmeric
2 teaspoon sumac
Pinch of Himalayan pink salt
¼ cup pecans
¼ cup pistachios
¼ cup hazelnuts
1 teaspoon whole fennel seeds
1 teaspoon black sesame seeds
1 tablespoon sesames seeds
½ teaspoon sea salt flakes
½ teaspoon ground paprika
½ teaspoon ground cumin
- Preheat the oven to 160°C.
- Place the pumpkin and cauliflower onto a baking tray and season with salt and pepper, drizzle with Cobram infused herb olive oil all over the vegetables. Place into the oven and roast for 45 minutes and set aside.
- To make the dukkah, in a large frying pan toast the fennel seeds, sesame seeds until lightly coloured, than transfer to a bowl. In the same frying pan, place the nuts and toast until lightly coloured.
- In a small food processor, place the nuts inside and blend until roughly chopped. Transfer to a bowl and add the seeds and spices. Give it a good mix.
- To make the turmeric yogurt, in a large bowl add the Evie yogurt, salt, pepper, turmeric and sumac . Mix until combined.
- To the yogurt bowl, add the cauliflower, pumpkin, quinoa and make sure the vegetables and quinoa are coated with the yogurt. Add parsley and mix.
- To serve sprinkle the dukkah and the pomegranate kernels.
H & V xx