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Collection: Salads
HUMMUS, PUMPKIN, BEETROOT AND SEEDS WITH TURMERIC DRESSING
Ingredients
- 1/2 butternut pumpkin, seeds removed, sliced into wedges
- 100ml extra virgin olive oil
- 1/2 tsp ground turmeric
- 1/2 tsp coriander seeds, crushed
- Finely grated zest and juice of 1 orange
- 2 tbs white wine vinegar
- 2 tsp caster sugar
- 2 each red and gold baby beetroots, peeled, thinly sliced using a mandoline
- 30g fresh turmeric, peeled, finely grated
- 3/4 cup (200g) thick Greek-style yoghurt
- 1 cup (260g) hummus
- 50g baby spinach leaves
- 1/3 cup (50g) pumpkin seeds (pepitas)
- 1/3 cup (55g) sunflower seeds
- 1/2 cup (80g) Sicilian or other green olives
- 200g feta, crumbled
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