Autumn Salad

Print Recipe
 Autumn Salad
Autumn Salad - Pesto dressing supreme-1
Course Dinner, Lunch
Servings
4 people
Ingredients
  • 1 cup red quinoa
  • 4 cups boiling water or stock
  • 300 g baby fennel bulb cut in half
  • 300 g zucchini cut on chunky angles
  • 200 g baby carrots peeled, kept whole
  • olive oil enough to coat vegetables
  • 2 tbsp cumin enough to coat vegetables
  • 1 cup Roza’s Gourmet Pesto Dressing Supreme
  • 2 tbsp preserved lemon rind finely sliced
  • 2 tbsp red onion rings finely sliced
  • 1 cup rocket leaves
Course Dinner, Lunch
Servings
4 people
Ingredients
  • 1 cup red quinoa
  • 4 cups boiling water or stock
  • 300 g baby fennel bulb cut in half
  • 300 g zucchini cut on chunky angles
  • 200 g baby carrots peeled, kept whole
  • olive oil enough to coat vegetables
  • 2 tbsp cumin enough to coat vegetables
  • 1 cup Roza’s Gourmet Pesto Dressing Supreme
  • 2 tbsp preserved lemon rind finely sliced
  • 2 tbsp red onion rings finely sliced
  • 1 cup rocket leaves
Autumn Salad - Pesto dressing supreme-1
Instructions
  1. Add dry quinoa to boiling water/stock and allow to boil gently for 8 – 10 minutes or until the grains are tender. Set aside.
  2. In a large bowl, coat fennel bulb, zucchini and baby carrots with oil, then sprinkle with ground cumin, then roast at 180°C for 20 – 30 minutes or until just tender. Set aside.
  3. Once cooled a little, toss roasted vegetables in a bowl with Pesto Dressing Supreme.
  4. In another large bowl, mix cooled quinoa with preserved lemon rind, red onion rings and rocket leaves.
  5. To serve, spread the quinoa mix as the base, followed by roast vegetable mix and garnish with more rocket leaves and drizzles of sauce.