14 Jan

Nutmeg and Pepper have a few regular salads that are ordered by our Corporate Clients... The Pumpkin Quinoa Salad is one of our favourites that is requested not just as a salad but in our Vegan Buns.

10 PAX


1 Large Butternut Pumpkin

100ml Extra Virgin Olive Oil infused with Lemon

1 cup Quinoa

Salt & Pepper

pinch Organic Nutmeg

your choice of Lettuce

Chervill to Garnish


Preheat oven to 180C (Fanforced) or 190C Normal Oven.

Cut the Butternut Pumpkin in half, leaving the skin on, and place onto a lined baking tray.

Bake in the oven for 35-40 mins. Knive should insert easily into the pumpkin.

Allow to cool in the fridge for at least 10 mins. Now gently take out seeds and peel or cut off the skin.

Cut into small dice and place in an air tight container in the fridge.

In a small saucepan place the quinoa with 2 cups of water and simmer slowly for approx 15 mins. Water should absorb fully.

Allow to cool then mix in lemon oil and seasoning.

Arrange the lettuce in a Salad Bowl, then mix the pumpkin with the quinoa, adjust seasoning then arrange onto your chosen lettuce.

You can drizzle with a little extra lemon oil then garnish with sprigs of Chervill.

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