BY Ceres Organics
Ready in 60 minutes | Serves 4
FOR THE SALAD
1½ kilos kumara, scrubbed and cubed
½ cup Organic Sunflower Seeds
2 teaspoons fresh lime juice
1 teaspoon Ground Cumin Seed
1 cup Organic Quinoa, Black
2 tablespoons fresh flat leaf parsley, chopped
4 tablespoons fresh mint, chopped
FOR THE DRESSING
2 teaspoons Whole Cumin Seed
1½ teaspoons Natural Sea Salt
1 tablespoon Organic RAW Apple Cider Vinegar
1½ tablespoons orange juice
1 tablespoon lemon juice
1 tablespoon Organic Maple Syrup
cayenne or red chilli powder, to taste
Preheat oven to 200°C.
Place kumara on a lined baking tray, drizzle with olive oil and sea salt. Bake for 30 minutes, or until kumara starts to brown. Remove from oven and set aside.
Place sunflower seeds in a pan with 2 teaspoons of olive oil, sea salt, lime juice and cumin. Place in the oven and toast until lightly browned, about 20 minutes. Remove from oven and set aside.
Cook quinoa as directed on the packet.
Prepare the dressing. Dry toast cumin seeds until aromatic. Throw in a food processor with the rest of the dressing ingredients, except the olive oil, and blend until smooth. Slowly add olive oil in a steady stream while continuing to blend until the dressing is thick and creamy. Adjust seasoning.
Combine kumara and quinoa in a bowl and toss with dressing. Let stand for 15 minutes to allow flavours to meld. Before serving, add the parsley and mint, and sprinkle with cumin-roasted sunflower seeds.