A hearty, flavour-packed salad that’s perfect served warm or at room temperature. The spiced kūmara and crispy chickpeas pair beautifully with the tangy yoghurt-tahini dressing, with a little crunch from toasted pumpkin seeds. Great as a main salad, or alongside grilled meats.
Ingredients
ngredients
- 2 medium kūmara, and cut into 2-3cm chunks
- 2 tbsp olive oil
- 1½ tbsp dukkah
- 1 400g can chickpeas, drained and rinsed
- 1 cup quinoa, rinsed
- 3 cups baby kale, stems removed and chopped
- ½ red onion, thinly sliced
- 75g feta, crumbled
- 2 tbsp toasted pumpkin seeds
- A handful of fresh mint and parsley leaves, roughly chopped
For the dressing:
- ⅓ cup Re Yoghurt (probiotic natural)
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp wholegrain mustard
- 1 tsp maple syrup
- 1-2 tbsp water, to thin
- Salt and pepper, to taste
Instructions:
- Preheat oven to 200°C. Toss kūmara with olive oil, dukkah and a pinch of salt. Spread on a lined tray and roast for 20 minutes. Add chickpeas, toss gently, and roast for another 10 minutes, until the kūmara are golden and chickpeas crisp.
- Meanwhile, rinse quinoa and place in a saucepan with 2 cups of water and a pinch of salt. Bring to a boil, then cover and simmer for 12-15 minutes, until the water is absorbed. Fluff with a fork and set aside to cool slightly.
- In a small bowl whisk together the yoghurt, tahini, lemon juice, mustard and maple syrup. Add water a little at a time until the dressing is smooth and drizzleable. Season to taste.
- In a large bowl or on a serving platter, arrange the kale, quinoa, roasted kūmara and chickpeas, red onion and feta. Drizzle with dressing and scatter over herbs and toasted pumpkin seeds. Serve warm or at room temperature.
