DF . GF . V
Prep time: 20 mins
Cooking time: 30 mins
- ½ butternut pumpkin
- 1 large eggplant
- 3 medium beets
- Olive oil
- 1 tsp pink Himalayan salt
- 1 tsp pepper
1. Line a large baking tray with paper. Preheat the oven to 200c.
2. Slice the vegetables into ½ inch slices.
3. Toss them in olive oil, salt & pepper.
4. Lay the veggies evenly spaces across a baking tray & bake for 20-30 minutes or until golden brown flipping them over halfway.
- 1 cup quinoa
- 1 large red chilli
- 1 large fennel
- 1 Tbs olive oil
- ¼ cup pine nuts
- ½ bunch parsley
- 1 lemon
- 2 tsp pink Himalayan salt
- 1 cup cashew cream (HERE)
- ½ cup warm water
1. Rinse the quinoa in water thoroughly and strain in a sieve, then cook water & 1 tsp salt in a saucepan over medium heat for 15-20 mins/until absorbed. When the water is absorbed and the quinoa is cooked, fluff it up with a fork and leave to the side with the lid on.
2. Chop the fennel top off of the bulb and place to the side. Chop the bulb into small segments, toss in olive oil and add them along with the whole chilli to the baking tray in the oven for 10-15 minutes or until golden brown.
3. Roughly chop the parsley leaves and add them to a large bowl for mixing the salad.
4. Place a small frying pan on medium heat and dry roast the pine nuts until golden. Add them to the salad bowl.
5. Gently chop the fennel tops into pieces and add them to the salad bowl – reserve some for topping the stack.
6. Puree the whole roasted chilli (top removed), cashew cream and warm water in a food processor and blend until creamy.
7. Add the roasted fennel and quinoa to the salad bowl and toss until ingredients are combined.
8. Dish up the salad into the centre of each plate. Stack the vegetables into the middle of the salad on top of one another layering the colours how you like.
9. Drizzle with cashew cream sauce and top with fennel or parsley.
Note: the salad and roasted veggies will keep for up to 5 days in the fridge. Can be eaten cold or reheated in the oven at a medium temp.