Photos & recipe: Marjan Zamani
4 Pers.
Prep. Time: 15 Min.
Ck. Time: 20 Min.
Ingredients for:
Pumpkin Salad
- 500 g pumpkin
- 100 g quinoa
- 300 g broccoli
- 1 cucumber
- 1 spring onion
- 10 cherry tomatoes
- 1 lemon
- 1 tbsp pumpkin seeds
- 5 tbsp Olive oil
- 1 tbsp sesame seeds
- 1 tsp coriander powder
- Salt & pepper
Instructions
To prepare this pumpkin salad, first peel and then cut into thick chunks the pumpkin. Next, carefully try to separate the little florets of broccoli by hand.
After that, chop the spring onion, peel and slice the cucumber and cut the cherry tomatoes in half.
Then place the prepared pumpkin and broccoli on a baking tray and add 3 tablespoons of olive oil, salt and coriander powder to them. Spread them out in a single layer and roast them in preheated oven to 200 ºC for 20 minutes.
Meanwhile, cook the quinoa in boiling water for 10 minutes. Once the quinoa is cooked, first drain it and then fluff it with a fork and allow it to cool slightly.
After taking the pumpkin and broccoli out from the oven, allow them to cool slightly as well.
Then mix all the prepared ingredients in a large bowl. Next, add 2 tablespoons of olive oil, salt, pepper, fresh lemon juice, pumpkin seeds and sesame seeds to the salad and then serve it.
