20/08/2017
Excited to get this one published soon by the Amazing Natalie Playstead! Here is the recipe guys:
Roasted Pumpkin
1kg Kent pumpkin, cut into 2cm cubes
2 Tblsp Maple Syrup
3 Tsp Ground Cumin seeds
Sprig fresh Rosemary
2 Cloves Garlic
2 Tblsp Olive oil
Good pinch Sea Salt
Burnt Broccoli
1 Large Broccoli, florets removed and separated, stem finely diced
Sea salt
Olive oil
Dressing
4 tbsp olive oil
2 tsp tamari
Juice of half a lemon
1 tsp cumin seeds
1 cup Quinoa
1 small red onion finely sliced
Handful baby spinach
2 Tblsp Nutritional yeast flakes
Large bunch coriander (or parsley as option)
1/2 cup roasted almonds, roughly chopped.
Method.
Roast Pumpkin: Preheat oven to 200 C. Place in a large mixing bowl pumpkin, maple, cumin, rosemary, garlic, sea salt and olive oil. Toss to coat. Lay out mixture evenly on a large baking dish, keeping cubes of pumpkin separated. Place in oven and set for 50-60 minutes or until golden on the outside.
Cook quinoa according to packet directions. Set aside to cool. Prepare dressing by combining olive oil, tamari, lemon juice and cumin seeds. Whisk to combine. Prepare broccoli by combining florets, sea salt and olive oil in mixing bowl. Spread evenly on baking tray and place in oven for 10-15 minutes or until just beginning to brown.
Assemble salad: Combine quinoa, roasted pumpkin, burnt broccoli, red onion, baby spinach, nutritional yeast and dressing. Toss to combine. Top with roasted almonds and handfuls of fresh coriander to serve.
