Beetroot & Quinoa Summer Salad

  • VG
  • GF
  1. Recipe


    1. Preheat the oven to 180ยฐC, gas mark 4. Place the pumpkin seeds in a small roasting tray and roast for 6-8 minutes until golden. Set aside.

    2. Whisk together Auntie's Tamarind Sauce, lime/lemon juice, maple syrup, oil and a good pinch of salt. Set aside.

    3. Heat the quinoa according to pack instructions and divide between two plates. Top with the beetroot, rocket, crumble the goatโ€™s cheese over and sprinkle with toasted pumpkin seeds.

    4. Drizzle over the tamarind dressing and serve immediately.