125 Pumpkin salad with cauliflower, quinoa and pomegranate Oven setting: CircoTherm® METHOD Place quinoa and stock into a small saucepan, bring Serves: 4 to the boil, reduce heat and cook over low heat until Preparation time: 30 minutes the liquid has been absorbed, approx. 15 minutes. Cooking time: 45 minutes Set aside. Level of difficulty: Medium Preheat oven on CircoTherm® to 200°C. Arrange onion, pumpkin and cauliflower on 2 oven INGREDIENTS trays, toss with oil to coat and sprinkle over cumin and 1 cup quinoa ground coriander, salt and pepper. 500ml vegetable stock Place in oven to cook for 40 minutes, until tender, with 3 tbsp olive oil golden brown edges. 1 red onion, cut into wedges 1kg pumpkin, cut into thin wedges, skin on Remove and allow to cool. ½ cauliflower, broken into small florets Mix the quinoa, lentils,pomegranate seeds, herbs 1 tsp ground cumin and leaves together. Dress lightly with extra virgin 1 tsp ground coriander olive oil. Sea salt and freshly ground pepper to season Place the roasted vegetables on a serving platter 400g tin lentils, rinsed and drained and scatter over the salad. Drizzle with pomegranate 1 pomegranate, seeds removed molasses and serve. 1 cup walnuts, toasted 50g baby sorrel leaves (or other salad leaves) 1/3 cup mint A warm salad for autumn, 1/3 cup coriander with sweet pumpkin, spiced 1/3 cup basil cauliflower, fresh herbs and 2 tbsp extra virgin olive oil the delightful sour tang from 2 tbsp pomegranate molasses pomegranate molasses. THE NEFF AUSTRALIA COOKBOOK SIDES