Sriracha roasted pepita and cashews with buckwheat pumpkin salad Recipe
A hearty salad for the perfect main meal.
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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
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