Herbert Adams
Slow Cooked Lamb & Rosemary Pies with

Kale, Quinoa and Roast Pumpkin Salad


serves

2

Prep Time

15 min

Cook Time

25 min


1pkt Herbert Adams Slow Cooked Lamb and Rosemary Pies

250g butternut pumpkin, peeled and cut into 2cm cubes

Olive oil spray

½ cup quinoa, rinsed well

1 cup water

50g kale

3 spring onions, diagonally sliced

 

Balsamic glaze for dressing

Freshly ground black pepper, to taste

Products used in this recipe:

  1. Preheat the oven to 180°C (350° F). Remove the pies from the pack and place on an oven tray. If frozen, heat for approximately 45 minutes. If thawed, heat for approximately 30 minutes.
  2. Place the pumpkin onto a lined tray and spray with oil. Bake in a moderate oven 180°C for 20-30 minutes until just tender and golden.
  3. Combine the quinoa and water in a small saucepan, bring to the boil then simmer for 8-10 minutes until tender. Drain and cool slightly.
  4. On a serving platter combine the warm roasted pumpkin and quinoa with the kale and spring onions. Drizzle well with the balsamic glaze and finish with freshly ground black pepper. Serve immediately with the pies.

Tip:

If quinoa is unavailable substitute cous cous or risoni pasta, cooked according to packet instructions.

Rocket makes an ideal substitute for the kale if required.

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