Beetroot & Quinoa Summer Salad

  • VG
  • GF
  1. Recipe


    1. Preheat the oven to 180°C, 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 goat’s cheese over and sprinkle with toasted pumpkin seeds.

    4. Drizzle over the tamarind dressing and serve immediately.