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Roasted Butternut & Quinoa Salad With Rocket Pesto (G-F)

Roasted Butternut & Quinoa Salad With Rocket Pesto (G-F)

Ingredients for One

  1. 180 grams butter nuts
  2. 0.375 cup quinoa
  3. 0.5 red apple
  4. 0.25 lemon
  5. 50 grams rocket
  6. 1.5 tbsp pumpkin seeds
  7. 1 tbsp grated parmesan cheese
  8. 1 tbsp sugar - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Two

  1. 360 grams butter nuts
  2. 0.75 cup quinoa
  3. 1 red apple
  4. 0.5 lemon
  5. 100 grams rocket
  6. 3 tbsp pumpkin seeds
  7. 2 tbsp grated parmesan cheese
  8. 2 tbsp sugar - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Three

  1. 720 grams butter nuts
  2. 1.5 cup quinoa
  3. 2 red apple
  4. 1 lemon
  5. 200 grams rocket
  6. 6 tbsp pumpkin seeds
  7. 4 tbsp grated parmesan cheese
  8. 4 tbsp sugar - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Ingredients for Four

  1. 1080 grams butter nuts
  2. 2.25 cup quinoa
  3. 3 red apple
  4. 1.5 lemon
  5. 300 grams rocket
  6. 9 tbsp pumpkin seeds
  7. 6 tbsp grated parmesan cheese
  8. 6 tbsp sugar - PANTRY ITEM
  9. olive oil - PANTRY ITEM
  10. salt & pepper - PANTRY ITEM

Prep:

  1. soak quinoa in cold water
  2. preheat oven to 180°C (fan-forced)
  3. peel and cut butternut into 1 cm cubes
  4. zest and juice lemon
  5. dice apple into small cubes

Method:

  1. Place pumpkin on a lined tray, drizzle with olive oil, season with salt & pepper. Roast for 20–25 mins, or until golden and tender.
  2. Rinse the quinoa under cold running water. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
  3. In a blender, combine half the rocket, lemon juice, zest, half of the parmesan cheese, olive oil (2 tbsp/P), salt & pepper. Blend into a pesto.
  4. Heat sugar in a small pan over medium-low until golden. Add pumpkin seeds, stir quickly, let it caramelize for a couple of seconds, transfer to baking paper, cool, then chop roughly. let it caramelize for a couple of seconds.
  5. In a large bowl, toss together pumpkin, quinoa, apple and remaining rocket. Drizzle over rocket pesto and sprinkle with caramelised pumpkin seeds and parmessan cheese to serve.
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