Pumpkin Salad

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This dish is warming and comforting. The pumpkin slices with the addition of tahini makes it creamy while the quinoa makes it filling. This is a fantastic combo that you should try!

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SERVES 4
PREP TIME 15 MINUTES
COOKS TIME 30 MINUTES
DIFFICULTY EASY

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Ingredients

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2 small pumpkins
200g of Cavolo Nero
Pomegranate seeds (from half)
80g of quinoa/bulgur wheat mix
3 tbsp of tahini
juice of half a lemon
1 tbsp soy sauce
handful of sliced almonds

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Method

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1.
Preheat oven at 180C

2.
Cut the pumpkin in half and remove the seeds, slice and place in a baking tray

3.
Brush with olive oil, salt and pepper and bake for about 20-25 min until golden and soft

4.
Boil quinoa & bulgur wheat mix covering with salted water, drain and set aside

5.
Sauté the cavolo nero, add soy sauce, 1 tbsp of tahini, lemon juice and drained quinoa/bulgur wheat and mix

6.
Transfer to a serving dish and cover with almonds, pomegranate seeds, pumpkin slices and a final drizzle of the tahini

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