Ingredients per serve

+

Salad

To Serve

  • Oxheart tomatoes, sliced 400.0 g

Preparation

  1. Salad

    • Cut pumpkin into thin wedges (skin on) and toss in oil. Season and lay on large baking trays. Bake in combi oven at 180 degree Celsius for 20 minutes or until tender. Remove and set aside.
    • Toss the quinoa with lemon juice, extra oil, salt and pepper.
    • Combine HELLMANN'S Vegan Mayonnaisewith water,KNORR Lime Powderand herbs.
  2. To Serve

    • To serve, arrange the tomato, rocket, quinoa and pumpkin on plates and drizzle with minted mayonnaise dressing.
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