2017-08-21
Quinoa & Roast Vege Salad with Creamy Tahini Drizzle
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Quinoa & Roast Vege Salad with Creamy Tahini Drizzle

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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.
<b>Prep:</b> 40 mins Prep: 40 mins
<b>Cook:</b> 2 hours 30 mins Cook: 2 hours 30 mins
Serves 8-10 Serves 8-10
Excellent source of iron Excellent source of iron
Low Sodium Low Sodium
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Ingredients

Roast Vege Salad

  • 1 tbsp olive oil
  • 1/2 small pumpkin, cubed
  • 1 small head of cauliflower, cut into small florets
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 250g cooked quinoa
  • 250g can brown lentils
  • 150g kale, (chopped with stalks removed)
  • 1 large red capsicum, chopped
  • A pinch of salt and pepper, to taste

Creamy Tahini Drizzle

  • 1/2 cup tahini
  • 1/2 cup lemon juice
  • 1/3 cup water
  • 2 tbsp chopped parsley
  • 1 clove garlic, crushed
  • 1/2 teaspoon salt

Method

Roast Vege Salad

Preheat the oven to 180C 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. 

Creamy Tahini Drizzle

Simply mix everything together until smooth. Add more water if a thinner consistency is desired and season to taste. 
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Nutrition Information Per Serving

Serving size: 264g
Energy kJ (kcal) 1045 (266)
Protein (g) 10.0
Fat (g)14.0 14.0
Saturated (g) 1.9
Carbohydrate (g) 22.0
Sugars (g) 8.7
Sodium (mg) 156
Fibre (mg) 8.5
Iron (mg) 3.3
Zinc (mg) 2.1
Vitamin A  (ug) 723
Vitamin C (mg) 74
   
  • Spiced beef can be frozen. 
  • Looking for a bit of heat? Add a good pinch dried red chilli flakes with the other dry spices. 
  • Spiced beef is delicious the next day after the flavours have developed further.
  • Serve with roughly chopped coriander if available, or flat leaf parsley.
  • Spiced beef is also delicious served with rice. 
  • Look for beef with a marbling of fat and connective tissue as this adds flavour and tenderness to the beef.

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BEEF + LAMB NEW ZEALAND

PO BOX 33 648
TAKAPUNA, AUCKLAND, NEW ZEALAND
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