Cooked - Pumpkin Salad With Cauliflower, Quinoa And Pomegranate

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pumpkin Salad With Cauliflower, Quinoa And Pomegranate

4.0

1 cup quinoa

500ml vegetable stock

3 tbsp olive oil

1 red onion, cut into wedges

1 kg pumpkin, cut into thin wedges, skin on

½ (half) cauliflower, broken into small florets

1 tsp ground cumin

1 tsp ground coriander

Sea salt and freshly ground pepper to season

400g tin lentils, rinsed and drained

1 pomegranate, seeds removed

1 cup walnuts, toasted

50g baby sorrel leaves (or other salad leaves)

⅓ cup mint

⅓ cup coriander

⅓ cup basil

2 tbsp extra virgin olive oil

2 tbsp pomegranate molasses

Place quinoa and stock into a small saucepan, bring to the boil, reduce heat and cook over low heat until the liquid has been absorbed, approx. 15 minutes. Set aside.
Preheat oven to 200°C CircoTherm®. Arrange onion, pumpkin and cauliflower on 2 oven trays, toss with oil to coat and sprinkle over cumin and ground coriander, salt and pepper. Place in oven to cook for 40 minutes, until tender, with golden brown edges. Remove and allow to cool.
Mix the quinoa, lentils, pomegranate seeds and herbs and leaves together. Dress lightly with extra virgin olive oil.
Place the roasted vegetables on a serving platter and scatter over the salad. Drizzle with pomegranate molasses and serve.
Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🥑Healthy Eating

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 118 weeks ago

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