Spinach – roasted pumpkin – almond feta – mustard dressing and raw buckwheat

I N G R E D I E N T S for two portions
200 g  spinach
200 g cooked quinoa
1 avocado
1/2 butternut pumpkin
Almond ‘feta’
2 tbsp raw buckwheat groats
Mustard dressing
Fresh oregano
Fresh rosemary

I N G R E D I E N T S DRESING
25 g mustard
25 ml Agave
25 ml filtered water
50 ml Extra vierge olive oil
Juice of 1 lemon
Salt
Black pepper

I N G R E D I E N T S  ALMOND ‘FETA’
125 g white almonds
40 ml lemon juice
40 ml water
2 tbsp olive oil
5 g salt

pumpkinsalad

D I R E C T I O N S

QUINOA
Rinse the quinoa to wash and remove bitter taste
Cook in salted water for 15 minutes
Let the quinoa cool down

ROASTED PUMPKIN
Preheat oven to 200°c
Wash the pumpkin
Remove seeds and cut into slices, you can leave the skin on
Coat the pumpkin slices with olive oil, salt and pepper
Bake in the oven for 10-15 minutes (depending on your oven)

DRESSING
Combine all the ingredients in a dressing shaker
Shake!

ALMOND ‘FETA’
Soak 250 g white almonds in water for at least 2 hours
Drain and mix with lemon juice, water, olive oil, salt and pepper
Let it chill in the fridge

HOW TO PREPARE YOUR SALAD
In a bowl or plate combine spinach and quinoa, season with salt and pepper
Add slices roasted pumpkin and crumbs of the almond ‘feta’
Slice an avocado in half and roll in sesame seeds (I used a mix of black and white sesame seeds)
Garnish with raw buckwheat groats for extra crunchiness
Top with fresh oregano and rosemary
Sprinkle over extra dressing
Enjoy!

G O O D  F O R  Y O U
Quinoa is packed with protein and fiber
Buckwheat groats are high in B vitamins
Minerals

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