Ingredients
- 600 grams butternut pumpkin, peeled and deseeded and cut into 1.5cm pieces
- 1 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey
- 250 grams red cabbage, small and shredded (1/4 of small red cabbage specified)
- 250g green beans, trimmed
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoon tahini
- 300 grams cooked quinoa, warmed (2 cups)
- 4 eggs, poached
How to Make
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Step 1: Preheat oven to 200C/180C fan forced.
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Step 2: Line a baking tray with baking paper and arrange pumpkin in a single layer on prepared tray and then sprinkle with cumin and lightly spray with oil and bake for 25 minutes or until golden and tender.
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Step 3: Meanwhile, combine the vinegar, honey and a large pinch of salt in a bowl and add the cabbage and stir to combine and then set aside for 5 minutes to pickle.
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Step 4: Steam, boil or microwave the beans until tender and drain well.
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Step 5: Combine the lemon juice, oil and tahini in a small bowl until smooth or alternatively put ingredients into a jar and screw on lid and shake to combine.
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Step 6: Divide the quinoa, pumpkin, beans and cabbage among serving bowls and top each with a poached egg then drizzle over the tahini dressing to serve.
We hope you enjoy this recipe!
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