Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 12 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
12
- 2grams Kent pumpkin, deseeded, cut into 12 wedges
- 2/3 cup Woolworths extra virgin olive oil
- 150grams baby spinach & kale
- 2tablespoons unsalted roasted cashews
- 1 small garlic clove, chopped
- 20grams parmesan, finely grated
- 1/2 small lemon, juiced
- 2tablespoons almonds lemon & herb dukkah
Description
Make this roasted sweet potato salad with quinoa, chickpeas and dukkah to serve at your next barbecue. The whole family will love this colourful side.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin on trays. Drizzle with 2 tbs oil. Season with pepper. Bake for 40 minutes or until tender.
Step 2 of 4
Meanwhile, place greens, cashews, garlic, parmesan, lemon juice and remaining oil in a food processor. Process until smooth. Season with pepper.
Step 3 of 4
Heat a small frying pan over medium heat. Toast dukkah, stirring, for 1 minute or until fragrant.
Step 4 of 4
Transfer pumpkin to a serving board or platter. Serve drizzled with kale pesto and sprinkled dukkah.
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