Quinoa & Roast Vege Salad with Creamy Tahini Drizzle
Delicious Vegetable Salad with Tahini Dressing
8 - 10
2 hrs 30 mins
A roast vege salad that combines the sweetness of roast pumpkin with kale, capsicum and spiced cauliflower. Finish off with a drizzle of creamy garlic tahini dressing and a sprinkle of pumpkin seeds.
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Roast Vege Salad
1 tbsp olive oil
seeds and skin removed, chopped into 2cm pieces
small head, cut into florets
1 tsp ground cumin
1 tsp ground turmeric
1 can lentils
chopped with stalks removed
1 red capsicum
1/2 tsp salt
1/2 tsp black pepper
Creamy Tahini Drizzle
1/2 cup tahini
1/2 cup lemon juice
1/3 cup water
2 tbsp parsley
1 garlic clove
1/2 tsp salt
To Roast Vegetables
To Make Tahini Drizzle
Preheat the oven to 180°C and oil a large roasting tray.
Add the pumpkin and toss in the oil.
Roast for 10 minutes before adding the cauliflower, spices and seasoning.
Roast for a further 20 minutes or until the veges are cooked through.
Whilst the veges are cooking add the canned lentils and cooked quinoa to a mixing bowl and toss through with the kale and capsicum.
Allow the veges cooked veges to cool slightly before mixing through with the kale and capsicum.
Nutrition Information per Serving (264g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)