Ingredients per serve


What you need

Expand your salad menu with this easy-to-prepare plant-based recipe. We've baked Kent pumpkins to serve with heirloom tomatoes, fresh rocket, citrusy quinoa, and a drizzle of mint mayonnaise dressing.



  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
  2. Pumpkin

    • Cut the pumpkins into thin wedges with the skin on.
    • Season and place on large baking trays.
    • Bake in a combi oven at 180°C for 20 minutes, or until tender. Remove and set aside.
  3. Quinoa

    • Toss the quinoa with lemon juice and extra olive oil. Season with salt and pepper.
  4. Dressing

    • Combine HELLMANN'S Vegan Mayonnaise, KNORR Thai Lime Powder, mint, parsley, basil and water. Set aside.
  5. To Serve

    • Arrange sliced tomatoes, rocket leaves, quinoa, and baked pumpkin on serving plates.
    • Drizzle with mint mayo dressing before serving.