Spiced Pumpkin & Quinoa Salad
with Apple & Mint
Serve up a hearty and wholesome salad, full of roasted spiced pumpkin, colourful quinoa and crisp rocket and apple. With a creamy tahini dressing to add flavour and richness, this meal will make you rethink salads for dinner!
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
butternut pumpkin
1 sachet
chermoula spice mix
(Contains Sulphites;)
1 unit
cucumber
1 bunch
mint
1 tub
tahini
(Contains Sesame; May be present: Egg, Gluten, Soy, Tree Nuts, Milk. )
1 unit
lemon
1 packet
tri colour quinoa
1 cube
vegetable stock
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
1 unit
Red Apple
1 bag
rocket leaves
Not included in your delivery
olive oil
1 tsp
honey
1.5 cup
water
2 tsp
vinegar (white wine or red wine)
Nutritional Values
Utensils
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Peel the butternut pumpkin and cut into 2cm chunks. TIP: Keep the peel on if you're in a rush. It becomes tender after roasting and adds fibre to the meal. Place the pumpkin on the oven tray lined with baking paper. Sprinkle with the chermoula spice blend, drizzle with olive oil and honey and season with a good pinch of salt and pepper. Toss well to coat, then spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly.
While the pumpkin is roasting, finely chop the cucumber. Pick and roughly chop the mint leaves. In a small bowl, combine the tahini, a generous squeeze of lemon juice, a drizzle of olive oil, a splash of water and a generous pinch of salt and pepper. Cut the remaining lemon into wedges. TIP: Taste the sauce and add more lemon juice if you like!
Rinse the tri-colour quinoa well. Place the quinoa and the water in a medium saucepan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Drain and set aside to cool.
While the quinoa is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes. In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a generous pinch of salt and pepper. Finely chop the apple.
Add the quinoa, apple, cucumber, mint (reserve some for garnish!) and rocket leaves to the bowl with the dressing and toss well to combine. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the quinoa salad between plates and top with the spiced pumpkin. Drizzle with the tahini sauce and sprinkle with the reserved mint and slivered almonds. Serve with the lemon wedges.