Pumpkin, Apple and Mint Summer Salad
By Barker's
Ingredients
- 1/2 cup Quinoa
- 1 cup Water
- 500 g Pumpkin
- 1 Tbsp Olive oil
- 1 Apple
- 100 g Feta
- 80 g Rocket
- 1/4 cup Pumpkin seeds
- 3/10 cup Cranberries
- 1/2 cup Mint
Dressing
- 1 Tbsp Barker's of NZ Apple & Mint Jelly
- 1 Tbsp Olive oil
- 2 Tbsp Apple cider vinegar
- 2 Tbsp Greek yoghurt
- Salt and pepper
Method
- Place 1/2 cup of quinoa and 1 cup of water into a rice cooker. Set aside to cool after it has cooked.
- Preheat the oven to 180 degrees Celcius. Cut pumpkin into small cubes and coat with 1 tbs olive oil. Place onto a lined baking tray and bake for 30-40 mins or until golden and cooked through. Set aside to cool.
- Bake the pepita seeds for 5-10 minutes in the oven prior to placing in the salad as it gives them a nice toasted flavour
- 4. To make the dressing, mix all ingredients in a jar and shake well to combine
- 5. You will need a large salad bowl to serve the salad. Place all ingredients except for the feta into the bowl. Pour the dressing over the salad and toss it together well. Crumble the feta on top. Serve and Enjoy!
