Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
8
- 500grams small sweet potatoes, cut into thin wedges
- 1/3 cup Woolworths extra virgin olive oil
- 3/4 cup Macro Organic tri-colour quinoa, rinsed
- 1 small lemon, juiced
- 2tablespoons pistachio dukkah with thyme
- 400grams canned chickpeas, rinsed, drained
- 1 bunch mint, leaves picked
- 60grams baby spinach leaves
- 200grams Greek-style feta, crumbled
Description
Zingy dukkah and vibrant kale pesto are the perfect toppings for caramelised roast pumpkin. Add this side to a roast dinner for a pop of colour.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Place potato on tray. Drizzle with 1 tbs oil and toss to coat. Season with pepper. Bake for 25 minutes or until potato is golden and tender.
Step 2 of 4
Meanwhile, cook quinoa according to packet instructions. Drain. Set aside for 10 minutes to cool.
Step 3 of 4
Place lemon juice, dukkah and remaining oil in a large bowl and whisk to combine. Add quinoa, chickpeas, mint, spinach and potato, then toss gently to combine. Season with pepper.
Step 4 of 4
Arrange salad on a serving tray. Serve topped with feta.
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