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Potato Pumkin Salad

A tasty and protein packed salad for the calorie conscious eaters.
Potato, Quinoa and Pumpkin Salad Recipe by Chef Rakhee Vaswani
Serves

- 4

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 20 min

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INGREDIENTS

  • 8 to10 pieces Pumpkin
  • Olive Oil for Drizzle
  • 2 cups Water
  • 1 Onion
  • 1 Carrot
  • 3 to 4 Mushroom Steam
  • 1 Bay Leaf
  • 3 to 4 Black Pepper Corns
  • 3 to 4 Celery Leaves
  • 1 tsp Chopped Garlic
  • ½ cup Quinoa
  • Salt to Taste
  • 2 tbsp Mayonnaise
  • 1 tsp Curry Powder1 tsp Chilli Flakes
  • 1 tsp Mixed Herbs
  • Drizzle of Olive Oil
  • 3 to 4 Rocket Leaves
  • 2 to 3 Curley Lettuce
  • 5 to 6 Boiled Baby Potatoes
  • Drizzle of Olive Oil
  • Drizzle of Balsamic Glaze

HOW TO PREPARE POTATO PUMKIN SALAD

  1. 1

    In an oven roast the pumpkin pieces with some olive oil.
  2. 2

    Heat water in a pan, add roughly chopped onion, chopped carrot, chopped mushroom stem, bay leaf, peppercorns, celery leaves, and chopped garlic simmer the stock for 45 minutes.
  3. 3

    Strain the stock and cook quinoa with salt in the same stock till the water is absorbed.
  4. 4

    For the dressing, in a bowl, mix mayonnaise, curry powder, chilli flakes, and drizzle olive oil and mix well.
  5. 5

    Add quinoa, rocket leaves, curly lettuce, par boiled baby potatoes (halved) with salt, roasted pumpkin pieces and mix well with the dressing.
  6. 6

    Garnish with olive oil and balsamic glaze.
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