Sriracha roasted pepita and cashews with buckwheat pumpkin salad Recipe | Home Beautiful

Ingredients

• 800g butternut pumpkin, peeled
• Olive oil cooking spray
• Sea salt flakes and cracked black pepper, for seasoning
• ¾ cup raw buckwheat kernels (see tip, below)
• ⅓ cup red quinoa
• 1 cup pepitas
• 1 cup cashews
• 2 tsp smoked paprika
• 2 tsp sriracha chilli sauce
• 1 cup loosely packed mint leaves, thinly sliced
• 80g baby rocket, washed
• Lemon dressing
• 2 tbsp apple cider vinegar
• 2 tbsp lemon juice
• ¼ cup olive oil
• ¼ cup mango chutney