Ingredients
- Serves 4-6
- 500g pumpkin, peeled, cut into thin wedges
- 1 red onion, cut into thin wedges
- Olive oil
- ½ cup quinoa, rinsed under hot water
- 100g kale leaves, finely chopped
- 1 cup roughly chopped mint
- 1 cup roughly chopped coriander
- 200g curd, thickly sliced, pan-fried or grilled till golden
- ½ cup toasted hazelnuts
- Dressing
- 200g natural yoghurt
- 1 tablespoon tahini
- Lemon juice to taste (about 1 lemon)
- 1 clove garlic, crushed
- ½ tsp ground cumin
Pumpkin, kale, hazelnut salad with grilled Evansdale curd and tahini dressing
Method
- Heat oven to 200°c
- Place pumpkin and onion wedges in a roasting tray, drizzle with olive oil, season with freshly ground pepper and salt flakes
- Roast until pumpkin is tender and starting to caramelise
- Cook the quinoa in salted boiling water until tender then drain with a sieve
- Make the dressing by whisking all the ingredients together, set aside
- Assemble the salad by gently combining the pumpkin onion mix with the kale, cooked quinoa, half the mint, coriander and ½ the hazelnuts onto a platter
- Arrange the cooked curd, pour over the dressing then scatter the remaining mint and nuts on top
