Smoky chipotle pumpkin and prawn salad

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How to make Smoky chipotle pumpkin and prawn salad

  • Yield : 4
  • Prep Time : 0:05
  • Cook Time : 0:25
  • Total Time : 0:30

Ingredients

  • 850g kent pumpkin, cut into 1.5cm-thick wedges
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons smoky chipotle Mexican seasoning
  • 1 teaspoon cumin seeds
  • 2 x 290g pkts microwave red quinoa, warmed
  • 16 peeled cooked prawns
  • 30g mixed baby salad leaves
  • 1/4 cup fresh coriander leaves
  • 1/4 cup fresh mint leaves
  • Chipotle chilli sauce, to serve
  • 45g (1/4 cup) pepitas, toasted

Lime and chilli dressing

  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) fresh lime juice
  • 1 long fresh red chilli, deseeded, finely chopped
  • 1/2 teaspoon Tabasco Green Pepper Sauce

Method

  • Step 1 Preheat the oven to 220C/200C fan forced. Line a large baking tray with baking paper. Place pumpkin on tray in a single layer. Drizzle with oil and sprinkle with seasoning and cumin seeds. Roast for 25 minutes or until pumpkin is tender.
  • Step 2 Meanwhile, for the dressing, use a fork to whisk together the oil, lime juice, chilli and Tabasco in a jug. Season.
  • Step 3 Combine the warm quinoa and half the dressing in a bowl. Spread the quinoa mixture over a platter or serving plates.
  • Step 4 Top the quinoa with the roast pumpkin, prawns, mixed leaves, coriander and mint. Drizzle with chipotle chilli sauce and the remaining dressing. Sprinkle with pepitas.

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