- Prep time:
- 30 minutes
- Cooking time:
- 45 minutes
- Level of Difficulty:
- Middle Eastern
|1 cup quinoa|
|500ml vegetable stock|
|3 tbsp olive oil|
|1 red onion, cut into wedges|
|1 kg pumpkin, cut into thin wedges, skin on|
|½ (half) cauliflower, broken into small florets|
|1 tsp ground cumin|
|1 tsp ground coriander|
|sea salt and freshly ground pepper to season|
|400g tin lentils, rinsed and drained|
|1 pomegranate, seeds removed|
|1 cup walnuts, toasted|
|50g baby sorrel leaves (or other salad leaves)|
|1/3 cup mint|
|1/3 cup coriander|
|1/3 cup basil|
|2 tbsp extra virgin olive oil|
|2 tbsp pomegranate molasses|
A warm salad for autumn, with sweet pumpkin, spiced cauliflower, fresh herbs and the delightful sour tang from pomegranate molasses.
Place quinoa and stock into a small saucepan, bring to the boil, reduce heat and cook over low heat until the liquid has been absorbed, approx. 15 minutes. Set aside.
Preheat oven to 200°C CircoTherm®.
Arrange onion, pumpkin and cauliflower on 2 oven trays, toss with oil to coat and sprinkle over cumin and ground coriander, salt and pepper.
Place in oven to cook for 40 minutes, until tender, with golden brown edges.
Remove and allow to cool.
Mix the quinoa, lentils, pomegranate seeds and herbs and leaves together. Dress lightly with extra virgin olive oil.
Place the roasted vegetables on a serving platter and scatter over the salad. Drizzle with pomegranate molasses and serve.
Photography by Steen Vestergaard. Styling by Caroline Velik. Food preparation by Caroline Velik.
Caroline Velik is acknowledged as one of Australia’s leading commercial food stylists and has worked with many of Australia’s head chefs. As a food writer, she develops, tests and writes recipes, and has worked as Food Editor for a leading lifestyle magazine and as a regular, popular recipe contributor and columnist for a national newspaper. She is passionate about using fresh, seasonal ingredients to create delicious recipes that you will continue to cook again and again.