Roast butternut, red quinoa, rocket and cranberry salad with mint aioli
smooth and creamy. Pour over the coleslaw and mix to combine. and mains, snacks and raw treats.
For the coleslaw
Place all the ingredients in a bowl.
There’s something addictive about these tender roasted butternut chunks, especially when they’re tossed through fresh mint, peppery rocket and chewy cranberries for that bite of sweetness, then finished with a drizzle of creamy mint aioli .
This is another awesome salad to have on hand for lunches or an easy weekday dinner. Red quinoa has a mild, earthy flavour and not only does it add a pop of colour to your meal, it also contains many nutrients, including fibre, protein, iron and magnesium.
Serve the hasselbacks with coleslaw on the side. 3 Tbsp lemon juice
tsp white pepper
1 Tbsp pomegranate molasses (optional)
cup mint aioli (see below)
Mint aioli
Makes 1 cup cup raw cashews, presoaked (see notes)
packed cup fresh mint leaves 3 Tbsp lemon juice
1 small clove garlic, diced 1 Tbsp pure maple syrup
cup water
Bounty base
21⁄4 cups desiccated coconut cup coconut flour or almond meal cup pure maple syrup
3 Tbsp coconut oil, melted
cup coconut cream (see note) 1 tsp pure vanilla extract
cup fresh raspberries
Chocolate coating
3 Tbsp coconut oil
3 Tbsp raw cacao powder 11⁄2 Tbsp pure maple syrup
Method
Heat the oven to 180degC fan bake. Line a baking tray with baking paper.
Place the pumpkin on the baking tray and spread out into a single layer. Drizzle over the oil, if using, and season with sea salt. Bake for 35–40 minutes, or until tender.
Place the quinoa and water in a saucepan, cover, and bring to a boil.
Once boiling, reduce the heat to low and simmer for 12–15 minutes, until the water has been absorbed and the quinoa is soft and fluffy.
To serve
Place the pumpkin, quinoa, onion, mint, cranberries and rocket leaves in a serving bowl. Add the lemon juice and white pepper, and pomegranate molasses, if using, and gently toss through the salad to combine. Finish by drizzling over the mint aioli.
Mint aioli
A refreshing, minty take on the classic aioli. It’s perfect as a salad dressing or paired with any main to add a mild, minty flavour.
Place all the ingredients in a blender and blend for about 10–15 seconds, until thick and creamy.
Store in a sealed jar in the fridge for up to 5 days.
Notes: Soaking your nuts will soften them, making them easier to blend, and will also decrease the antinutrients (such as phytate) that block our body’s ability to absorb nutrients.
To do this, simply place the nuts/seeds into a bowl, cover with (preferably filtered) water and leave them to soak overnight, or for at least 8 hours. Drain and rinse. For a faster preparation time, add them to a bowl of just boiled water and soak for at least 1 hour prior to using.