Dukkah-roasted Vegie and Quinoa Salad Recipe

Ingredients

• 750g butternut pumpkin, peeled, cut into 2.5cm pieces
• 1 small red onion, cut into 8 wedges
• 300g cauliflower, cut into small florets
• 1/2 head broccoli, cut into small florets
• Olive oil spray
• 1 tbsp pistachio dukkah
• 1/4 cup pepitas
• 1 cup white quinoa
• 1/4 cup chopped coriander, plus extra sprigs to serve

Dressing

• 1/2 cup reduced-fat Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice

Method

Step 1. Preheat oven to 190C or 170C fan. Line 2 baking trays with baking paper. Arrange pumpkin and onion on 1 tray and cauliflower and broccoli on other tray. Spray with oil and sprinkle with dukkah. Roast pumpkin and onion for 15 mins. Add cauliflower and broccoli and roast for a further 30 mins or until tender and lightly browned. Set aside to cool slightly.

Step 2. Meanwhile, combine yoghurt, garlic and lemon juice in a bowl. Season. Place pepitas on an oven tray and bake for 3 mins or until lightly toasted. Transfer to a plate. Set aside to cool.

Step 3. Place quinoa in a fine sieve and rinse under cold water. Bring a medium saucepan of water to the boil. Add quinoa and cook for 12 mins or until tender. Drain and cool slightly. Fluff with a fork to release steam.

Step 4. Combine the quinoa, vegetables, pepitas and chopped coriander in a large bowl. Top with coriander sprigs and serve with the dressing.