ROASTED PUMPKIN, FENNEL, QUINOA, ORANGE, TOMATO & ROCKET SALAD

This nourishing vegetarian dinner is packed full of healthy goodness. Made with roasted pumpkin, quinoa and orange, tomato, and rocket, all finished with a fresh lemon dressing.

35 Minutes. Vegetarian. Perfect for a Meatless Monday.

Serves 2

Ingredients

1 small Butternut pumpkin
1 medium Fennel 
3/4 cup Tri-colour quinoa
1 large Red onion
2 tomatoes
1 large handful of Rocket
1 Orange
2 tablespoon Pepitas

Prepare & roast veg
Preheat the oven to 200°C on fan bake. Cut pumpkin into 2cm half circles then wedges. Peel and cut onion into wedges. Trim fennel, slice in half lengthways and cut into 1cm strips. Place on roasting tray, drizzle with olive oil and season with salt and pepper. Mix well to coat. Spread evenly and roast for 20 – 25 minutes until golden. Remove from oven.

Cook quinoa
Using absorption method, place quinoa in saucepan and cover with 1.5 cups of water. Bring to the boil then simmer until liquid is absorbed. Cover pot remove from heat and set aside.

Make salad
Peel and roughly chop the orange. To make dressing, gently squeeze a segment of orangeinto a bowl with a drizzle of olive oil, salt and pepper. Cut tomato into wedges. Combine rocket, quinoa, orange, tomato and roast veg in a bowl. Toss with dressing.

To serve
Serve salad onto plates and finish with pepitas.

ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

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July 30, 2018 by Timothy Ryder
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