Autumn Salad
made with love
| Servings |
4 people
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Ingredients
- 1 cup red quinoa
- 4 cups boiling water or stock
- 300 g baby fennel bulb cut in half
- 300 g zucchini cut on chunky angles
- 200 g baby carrots peeled, kept whole
- olive oil enough to coat vegetables
- 2 tbsp cumin enough to coat vegetables
- 1 cup Roza’s Gourmet Pesto Dressing Supreme
- 2 tbsp preserved lemon rind finely sliced
- 2 tbsp red onion rings finely sliced
- 1 cup rocket leaves
Ingredients
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Instructions
- Add dry quinoa to boiling water/stock and allow to boil gently for 8 – 10 minutes or until the grains are tender. Set aside.
- In a large bowl, coat fennel bulb, zucchini and baby carrots with oil, then sprinkle with ground cumin, then roast at 180°C for 20 – 30 minutes or until just tender. Set aside.
- Once cooled a little, toss roasted vegetables in a bowl with Pesto Dressing Supreme.
- In another large bowl, mix cooled quinoa with preserved lemon rind, red onion rings and rocket leaves.
- To serve, spread the quinoa mix as the base, followed by roast vegetable mix and garnish with more rocket leaves and drizzles of sauce.
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