- 1/2 cup buckwheat, soaked in boiling water for ~5mins + thoroughly drained/ rinsed
- 1 large head of broccoli or 2 small, roughly chopped
- Sea salt
Tahini Sesame Dressing:
- 2 tbsp tamari
- 2 tbsp tahini
- 2 tbsp sesame seeds
- 1 tbsp fresh ginger, grated
- 1 tsp sesame oil
- 1 tsp apple cider vinegar
- Water, to loosen
- 3 stalks kale, roughly chopped
- 1/2 cup edamame beans, blanched in boiling water + drained
- 1/2 cup roasted peanuts, roughly chopped
te Pa 2019 Riesling
Preheat the oven to 200C.
Place the pumpkin + onion between 2 baking trays, sprinkle over the sumac, sea salt + drizzle the oil. Toss to coat the pumpkin + onion evenly.
Place in the oven for 20mins on fan bake then turn the oven onto its grill function and grill for 10mins.
Meanwhile, make the tahini dressing. Add all ingredients to a blender and blitz until a smooth creamy dressing is formed. Alternatively place all ingredients in a small deep bowl and blitz together with a stick blender. Pour into a bowl and set aside.
To plate the salad, get a flat round salad plate. Put down a layer of rocket, followed by half of the roasted pumpkin, dressing, walnuts, pomegranate seeds, then sprinkle with dukkha. Repeat this process for another layer.
Store any leftovers in an airtight container in the fridge for up to 3 days. If there is any leftover dressing, store it in a glass jar or container in the fridge for up to 1 week.
We always say a good dressing makes any salad. This is a very good example. Turning a good old roast pumpkin salad into something with a bit of wow factor from the herb tahini dressing, earthy walnuts and pops of pomegranate seeds. This can all be made in advance as the dressing will last in the fridge for upto 1-2 weeks. Serve alongside a green salad and roast lamb, chicken, salmon or hummus and avocado for a fully plant-based meal.