Anybody who ate at my house last summer may have noticed that this was my salad of the season. Its a bit fiddly to make and takes a bit longer than most of my favourite recipes but it’s such a show-stopper!!
Ingredients
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Instructions
- Preheat the oven to 180oC and get three baking trays ready
- Cook the quinoa as per the instructions (about 20 mins and drain the remaining water)
- Toss the carrots in 1 tbsp oil, the sprig of thyme and cinnamon, place on the 1st baking tray and roast for 25 mins
- Toss the peppers with 1 tbsp of oil, the salt and pepper, place on the second baking tray and roast for 10 mins
- Mix the agave syrup, oil and tamari and coat the pumpkin seeds, place on the 3rd baking sheet and add to the oven for 5 mins
- Heat the remaining tbsp of oil in a frying pan and gently fry the garlic and onions (add a splash of water if it starts to dry out) and add the leeks for another 2 mins and remove from the heat
- Mix together all the vegetables from the frying pan and trays (not the seeds), along with the fresh herbs and 1/4 tsp cinnamon and lemon zest and stir into the quinoa
- Scoop the seeds out of the pomegranate, mix half of these into the salad and serve topped with the remaining pomegranate seeds and pumpkin seeds
- Whisk all the dressing ingredients together and drizzle over the top
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