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Quinoa & Roast Vege Salad with Creamy Tahini Drizzle
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.
Prep: 40 mins
Cook: 2 hours 30 mins
Serves 8-10
Good source of iron
Low Sodium
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IngredientsRoast Vege Salad
Creamy Tahini Drizzle
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Method |
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 ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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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.