Pumpkin & Quinoa Salad with Sriracha Cashews and Zingy Fetta Dressing
- Prep time: 40 minutes
- Calories: 626
- 500 g of Butternut Pumpkin
- 1 Tsp of Cumin
- 1⁄2 Cup of Tri Colour Quinoa
- 1 75g Pack of Rocket & Baby Spinach
- 100 g of Cashew Unsalted Roasted
- 1 Tsp of Sriracha Sauce
- 1 Small Bunch of Coriander & Mint
- 50 g of Danish Fetta
- 100 g of Greek Yoghurt
- 2 Tsp of Apple Cider Vinegar
- 1 of Garlic Clove
- 1 Tsp of Honey
Prepare Ingredients:Preheat oven to 180°C. Peel and dice pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discarding roots). Pick mint leaves (discarding stems). Peel garlic clove.
Roast Pumpkin:Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.
Cook Quinoa:Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.
Toast Cashews:In a bowl combine the cashews, sriracha and a drizzle of oil. Place on a lined baking tray (if you can fit them, add them to the same tray as the pumpkin) and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!
Make Fetta Dressing:Combine fetta, garlic, yoghurt, vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.
You Plate It:In a large bowl add the quinoa, pumpkin, rocket, spinach and herbs. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.