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Vikki & Helena

  • Home
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    • All Breakfast Just Greens Meat Seafood Sweets
      Seafood Cod with tomatoes and oregano Image

      Cod with tomatoes and oregano

      May 9, 2019

      Sweets Banana cinnamon pancakes

      Banana cinnamon pancakes

      March 21, 2019

      Cheese Helena and Vikki Moursellas  	 Nov 18, 2018, 9:30 PM 	 to me Hi Joey,   I hope you had a lovely weekend!  Please see the 2nd recipe and photo below. We hope you guys love it!   I will send through the invoice this week.   Please call me if you have any questions.  Thank you, Helena & Vikki           Feta, tomato & zucchini kefdethes & lemon yogurt

      Epiros Feta, Tomato & Zucchini Keftedes with Lemon Yoghurt

      December 4, 2018

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      May 19, 2016

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Just GreensRecipes

Roasted pumpkin & cauliflower quinoa salad

written by vikki&helena May 6, 2016
Helena and Vikki  (2 of 6)

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

 

Ingredients
   

1 small cauliflower, cut into small florets

700g (half) butternut pumpkin

½ pomegranate

½ bunch fresh parsley (roughly chopped)

pinch himalayan pink salt

Cracked pepper

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

Cracked pepper

 

Dukkah-

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

Cracked pepper

½ teaspoon ground paprika

½ teaspoon ground cumin

      

Instructions

  1. Preheat the oven to 160°C.
  2. 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.
  3. 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.
  4. 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.
  5. To make the turmeric yogurt, in a large bowl add the Evie yogurt, salt, pepper, turmeric and sumac . Mix until combined.
  6. 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.
  7. To serve sprinkle the dukkah and the pomegranate kernels. 
 
Enjoy.
H & V xx
Roasted pumpkin & cauliflower quinoa salad was last modified: September 8th, 2016 by vikki&helena
quinoa salad
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1 comment

MKR Vikki and Helena Roasted pumpkin & cauliflower quinoa salad - The Farm May 17, 2016 at 12:32 am

[…] pumpkin and cauliflower quinoa salad.  The step-by-step recipe can be found on their website or can be watched on their Youtube […]

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About Us

About Us

Vikki & Helena

Helena and Vikki sassy identical twins born in South Australia, 2014 finalists on Channel 7's My Kitchen Rules. The girls learnt the tricks of the trade from their Greek grandmother. Growing up in a Greek family has given them the passion & love for Mediterranean food.

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