Grain Salad with Maple Roasted Pumpkin
Quinoa, lentils, pumpkin wedges, maple syrup, cracked wheat and chia seeds are tossed with parsley, cucumber, semi sun-dried tomatoes and served with a lemon olive oil and balsamic dressing. Finished with a sprinkle of crunchy seeds and lemony, tahini yoghurt dressing.
Ingredients
Roasted Pumpkin - for grain salad (Pumpkin, Olive oil, Salt, Pepper, Sumac), grain salad - with roasted pumpkin (Cucumber, Kumera, Cherry tomatoes, Quinoa, Puy lentils, Sun-dried tomatoes, Cracked wheat, Brown rice, Parsley, Mint, Salt), yoghurt dressing - for grain salad (Greek yoghurt, Lemon juice, Tahini, Microplaned garlic, Salt, Pepper), dressing - grain salad (Salfry oil, Lemon juice, Olive oil, White balsamic, Salt), seed mix - grain salad w/ roasted pumpkin (Black rice, Sunflower seed, Pumpkin seeds, Chia seed).
Preparation and storage notes
Remove lid, place onto a preheated 180c oven, bake for 20min. Fold the dressing through salad. Serve hot pumpkin with salad, drizzle yoghurt dressing and seeds to finish. STORAGE: Fresh COOK: Oven reheat.
Nutritional information
| Serving size: 1363g | Per serve | Per 100g |
|---|---|---|
| Energy | 6153kJ | 451.4kJ |
| 1470.6Cal | 107.9Cal | |
| Protein | 51.2g | 3.8g |
| Fat, total | 61.2g | 4.5g |
| • saturated | 11.4g | 0.8g |
| Carbohydrate | 153.5g | 11.3g |
| • sugars | 70.9g | 5.2g |
| Sodium | 708.8mg | 52mg |