Sweet Chilli Pumpkin & Quinoa Salad
with Avocado & Fetta
- Almond
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
Ingredients
2 packet
Sweet Chilli Sauce
1
Avocado
Rocket
1 packet
Green Beans
2
Garlic
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Red Onion
1 packet
Peeled & Chopped Pumpkin
1 packet
Fetta Cheese
1 packet
Tri Colour Quinoa
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Roughly chop the red onion. Place the peeled & chopped pumpkin, onion and garlic (unpeeled) on the oven tray lined with baking paper. TIP: Keeping the garlic in its skin will prevent it from burning in the oven! Drizzle with olive oil, season with a good pinch of salt and pepper and toss to coat. Spread in a single layer and roast until the onion is just tender, 15 minutes. Drizzle with the sweet chilli sauce, toss to coat and roast until caramelised, 10 minutes. Set aside to cool slightly.
While the pumpkin is roasting, heat a medium saucepan over a medium-high heat. Add the flaked almonds and toast until golden, 2-3 minutes. Transfer to a small bowl.
Trim the green beans and cut into thirds. Rinse the tri-colour quinoa well. Place the quinoa and the water into the saucepan. Bring to the boil, stir and reduce the heat to medium and simmer, uncovered, for 4 minutes. Add the green beans, and cook until the quinoa and green beans are tender, 4-6 minutes. Drain and set aside to cool.
In a large bowl, combine olive oil (1 tbs for 2 people / 2 tbs for 4 people) with the vinegar and a generous pinch of salt and pepper. Remove the roasted garlic from its skin (it may be hot!). Mash with a fork, add to the bowl with the salad dressing and mix well to combine. Cut the avocado into 2cm chunks. TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop the cubed flesh out with a spoon.
Add the avocado, cooled quinoa, green beans, rocket leaves to the bowl with the salad dressing and gently toss to combine. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the quinoa salad between plates. Top with the sweet chilli roasted pumpkin and onion. Sprinkle with the flaked almonds. Crumble over the fetta.
