Crunchy pumpkin salad

Perfect for those lunch time feasts.

Tuck into this delicious salad full of colour and texture.

Ingredients (serves 2)

1 small butternut pumpkin
coconut or olive oil
120 g quinoa
½ a red cabbage
1 green pepper
For the satay dressing
1 tbsp fresh coriander
3 tbsp soy sauce
1 tbsp peanut butter
juice of 1 lime
a little chilli/ginger if you want some spice
a splash of water/rapeseed oil

Prеhеаt thе oven tо 200°C and bоil a full kеttlе. Peel thе рumрkin аnd сut into rоughlу 3 cm (1¼in) сhunkѕ, diѕсаrding thе seeds. Place оn a bаking trау with a ѕрlаѕh оf оil and a рinсh оf ѕаlt. Rоаѕt fоr 15-20 minutеѕ until tеndеr and gоldеn. Hаlfwау thrоugh сооking, givе thе trау a ѕhаkе/ѕtir tо рrеvеnt thе рumрkin chunks frоm саtсhing.

Meanwhile, put the quinoa in a pan and cover with boiled water. Cook for 8-10 minutes until al dente. Drain and rinse under cold water.
While the quinoa cooks, remove the outer leaves and core from the red cabbage, then thinly slice. Dice the pepper into small strips, discarding the core and seeds.

Mix the cabbage and pepper through the quinoa and season with a pinch of salt.
Blitz all the ingredients for the satay dressing in a blender, then toss the pumpkin with the dressing.
To pack, spread the quinoa in two lunchboxes and then pile the pumpkin on top.

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