Tandoori Pumpkin & Quinoa Salad with Buttermilk Dressing
Tandoori Pumpkin & Quinoa Salad with Buttermilk Dressing
Ingredients
Salad
- 1 tbsp extra virgin olive oil
- 1 tbsp tandoori paste
- 1 1/2 tbsp lemon juice
- 2 garlic cloves, crushed
- 1/2 cup plain Greek-style yoghurt
- 750g kent pumpkin, cut into thin wedges
- 1/3 cup tri-colour quinoa
- 1/3 cup buttermilk
- 2 tsp apple cider vinegar
- 2 tsp wholegrain mustard
- 1 tsp brown sugar
- 80g mixed baby salad leaves
- 1 avocado, cut into thin wedges
- 1/2 cup original bhuja mix (see note)
Instructions
- 1
Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
- 2
Combine oil 1 tbsp extra virgin olive oil, tandoori paste 1 tbsp tandoori paste, lemon juice 1 1/2 tbsp lemon juice, garlic 2 garlic cloves, crushed and half the yoghurt 1/2 cup plain Greek-style yoghurt in a large shallow dish. Season with salt and pepper. Add pumpkin 750g kent pumpkin, cut into thin wedges. Turn to coat. Transfer pumpkin to prepared tray. Bake for 30 minutes or until golden and tender.
30 min - 3
Meanwhile, cook quinoa 1/3 cup tri-colour quinoa following packet directions. Drain. Refresh under cold water. Drain.
- 4
Place buttermilk 1/3 cup buttermilk, vinegar 2 tsp apple cider vinegar, mustard 2 tsp wholegrain mustard, sugar 1 tsp brown sugar and remaining yoghurt in a small bowl. Season with salt and pepper. Whisk to combine.
- 5
Arrange salad leaves 80g mixed baby salad leaves, quinoa, pumpkin and avocado 1 avocado, cut into thin wedges on a serving platter. Drizzle with dressing. Sprinkle with bhuja mix 1/2 cup original bhuja mix (see note). Serve.