Racy Rainbow Salad

Anybody who ate at my house last summer may have noticed that this was my salad of the season.  Its a bit fiddly to make and takes a bit longer than most of my favourite recipes but it’s such a show-stopper!!

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Rainbow Salad
From 'Honestly Healthy for Life' by Natash Corrett and Vickie Edgson
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Courses Salad
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Courses Salad
Prep Time 30 minutes
Cook Time 30 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 180oC and get three baking trays ready
  2. Cook the quinoa as per the instructions (about 20 mins and drain the remaining water)
  3. Toss the carrots in 1 tbsp oil, the sprig of thyme and cinnamon, place on the 1st baking tray and roast for 25 mins
  4. Toss the peppers with 1 tbsp of oil, the salt and pepper, place on the second baking tray and roast for 10 mins
  5. Mix the agave syrup, oil and tamari and coat the pumpkin seeds, place on the 3rd baking sheet and add to the oven for 5 mins
  6. Heat the remaining tbsp of oil in a frying pan and gently fry the garlic and onions (add a splash of water if it starts to dry out) and add the leeks for another 2 mins and remove from the heat
  7. Mix together all the vegetables from the frying pan and trays (not the seeds), along with the fresh herbs and 1/4 tsp cinnamon and lemon zest and stir into the quinoa
  8. Scoop the seeds out of the pomegranate, mix half of these into the salad and serve topped with the remaining pomegranate seeds and pumpkin seeds
  9. Whisk all the dressing ingredients together and drizzle over the top
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