Ama­ranth, Red Quinoa and Pump­kin Salad

Dish - Everyday Dish - - Mains -

Roast­ing the pump­kin caramelizes the sug­ars and makes a great ac­com­pa­ni­ment. Adding a good slice of salty feta and nutty chick­peas turns it into a tasty main course. Ama­ranth, quinoa, pome­gran­ate mo­lasses: see Glos­sary page 138

Pre­heat the oven to 200°C. Put the ama­ranth and wa­ter in a medium saucepan and bring to the boil. The grains will float on the sur­face. Sim­mer for 8 min­utes then add the quinoa and cook for a fur­ther 10 min­utes. Drain in a fine sieve then spread out on a large plate to cool.

Place the pump­kin on a lined bak­ing tray and brush with olive oil, salt and pep­per. Roast un­til just ten­der, turn­ing once. Cool.

Dress­ing: Whisk all the in­gre­di­ents in a bowl and sea­son.

To serve: Put the grains, chick­peas, sun­flower seeds and onion in a large bowl and toss with ¾ of the dress­ing.

Di­vide be­tween bowls and top with the roasted pump­kin, salad leaves and feta. Spoon over the re­main­ing dress­ing.

Serves 4

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