sharing recipes from one generation to the next
I was inspired to create this salad after being served a roasted pumpkin and carrot salad at a cafe serving middle eastern food over my summer break. I loved the combo of spiced vegies and chick peas , I loved the zesty lemon and honey dressing, but to my taste the salad needed herbs, a chilli kick and some crunch. I served my version warm, to complement some sweet and juicy char grilled lamb cutlets.
1 sweet potato
500g jap pumpkin or orange squash
I heaped teaspoon ground cinnamon
1 heaped teaspoon ground cumin
2 tablespoons olive oil
½ cup red quinoia cooked in 1 cup salted water
1 cup cooked chick peas (canned is OK)
¼ cup finely chopped mint leaves
¼ cup finely chopped coriander leaves
2 tablespoons currants
1 ½ tablespoon lemon juice
2 tablespoons olive oil
1 clove garlic minced with ½ teaspoon sea salt
½ teaspoon dried chilli flakes
Preheat the oven to 180C.
Peel and chop the carrots, sweet potato and pumpkin into chunks about 3cmX3cm, and place in a bowl. Sprinkle the dried spices over the vegetables and toss to thoroughly coat, add the oil and toss again. Put the vegetables onto a baking tray and bake until cooked through, about 45 minutes. Allow to cool a little
While the vegetables are baking, brinjg the quinoia to the boil and simmer over a low heat for about 10 minutes or until all the water is absorbed.
Pick the herbs discarding any brown leaves and stems. Wash and dry the leaves thoroughly then chop very finely.
Make the dressing by whisking all the ingredients together, taste and adjust the salt and pepper.
Toss all the prepared ingredients together in a bowl until well combined.
I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!
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