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Tandoori pumpkin quinoa salad with buttermilk dressing recipe
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Indian-inspired vegetarian salad with pumpkin, quinoa, avocado, and creamy mustard dressing.
Ingredients:
  • 4.00 gm brown sugar
  • 18.20 gm extra virgin olive oil
  • 24.80 gm tandoori paste
  • 31.50 gm lemon juice
  • 2 garlic cloves, crushed
  • 125.00 ml plain Greek-style yoghurt
  • 750g kent pumpkin, cut into thin wedges
  • 82.50 ml tri-colour quinoa
  • 85.80 gm buttermilk
  • 2 tsp apple cider vinegar
  • 11.80 gm wholegrain mustard
  • 80g mixed baby salad leaves
  • 1 avocado, cut into thin wedges
  • 125.00 ml original bhuja mix (see note)
Instructions:
  • Preheat your oven to 220C (200C fan-forced) and line a large baking tray with baking paper.
  • In a large shallow dish, mix oil, tandoori paste, lemon juice, garlic, and half of the yogurt. Season with salt and pepper. Add pumpkin and toss to coat. Transfer the pumpkin to a prepared tray and bake for 30 minutes until golden and tender.
  • Cook the quinoa according to the instructions on the packet. Once cooked, drain the quinoa, then rinse it under cold water, and drain again.
  • In a small bowl, combine buttermilk, vinegar, mustard, sugar, and remaining yogurt. Season with salt and pepper, then whisk until well combined.
  • On a serving platter, lay down salad leaves, quinoa, pumpkin, and avocado. Add a drizzle of dressing, sprinkle with bhuja mix, and serve.

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