Pumpkin, kale, hazelnut salad with grilled Evansdale curd and tahini dressing

Vegetarian

Ingredients

Serves 4-6

500g pumpkin, peeled, cut into thin wedges
1 red onion, cut into thin wedges
Olive oil
½ cup quinoa, rinsed under hot water
100g kale leaves, finely chopped
1 cup roughly chopped mint
1 cup roughly chopped coriander
200g curd, thickly sliced, pan-fried or grilled till golden
½ cup toasted hazelnuts

Dressing
200g natural yoghurt
1 tablespoon tahini
Lemon juice to taste (about 1 lemon)
1 clove garlic, crushed
½ tsp ground cumin
 

Method

Heat oven to 200°c. Place pumpkin and onion wedges in a roasting tray, drizzle with olive oil, season with freshly ground pepper and salt flakes. Roast until pumpkin is tender and starting to caramelise.
Cook the quinoa in salted boiling water until tender then drain with a sieve.
Make the dressing by whisking all the ingredients together, set aside.
Assemble the salad by gently combining the pumpkin onion mix with the kale, cooked quinoa, half the mint, coriander and ½ the hazelnuts onto a platter. Arrange the cooked curd, pour over the dressing then scatter the remaining mint and nuts on top.
 

Vendors


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