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1 x parsnip
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1 x sweet potato
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2 x garlic clove
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1 handful rosemary
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1 handful thyme
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1 tbsp goats cheese
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2 tbsp extra virgin olive oil
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1 tbsp roasted pepitas
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1 cup quinoa
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2 tbsp pumpkin seeds
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2 tbsp sage
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½ x red onion
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2 tsp seeded mustard
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1 x lemon
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1 handful parsley
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2 tbsp dried cranberries
INSTRUCTIONS:
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STEP 1 Preheat oven to 220 degrees celsius and line baking tray with baking paper. Wash root vegetables and then cut into long strips.
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STEP 2 Combine 1 tbsp olive oil, minced garlic and fresh chopped herbs and pour evenly onto root vegetables. Roast for 40 mins.
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STEP 3 Meanwhile, rinse raw quinoa thoroughly under water to remove the bitter taste. Place in a small pot, and cover with 2 cups water and a pinch of salt. Simmer on low heat until the water has been absorbed completely by the quinoa. Set aside to cool.
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STEP 4 Finely slice red onion. Heat pumpkin seeds in a fry pan until lightly golden. Combine quinoa, pumpkin seeds, cranberries and red onion to make your salad.
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STEP 5 Finally create your dressing by mixing 1 tbs olive oil with the juice of half a lemon and the seeded mustard. Drizzle over salad. Roughly top the goat’s cheese and add, along with the pepitas. Season with salt and pepper. Enjoy!
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EXTRA NOTES Keep in mind this is a side dish, so serve it with your choice of protein!
Enjoy! Reach out and let us know what you think if you give it a try!
Stephanie
Founder Saltysea