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!!
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| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 cup quinoa
- 2-3 in med carrots1cm cubes
- 4 tbsp sunflower oil
- 1 sprig thyme
- 3/4 tsp ground cinnamon
- 1 in red pepper1cm cubes
- 1 in yellow pepper1cm cubes
- Himalayan pink salt and black pepper to season
- 1 tbsp agave syrup
- 1 tbsp tamari
- 1/2 cup pumpkin seeds
- 1 clove garlic finely chopped
- 1 red onion finely chopped
- 1 leek finely chopped
- 30 g chervil chopped
- 30 g coriander chopped
- finely grated zest of a lemon
- 1 pomegranate
- For the dressing:
- 3 tbsp sweet miso
- 2 tbsp tahini
- 1 tbsp sesame oil
- 4 tbsp water
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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