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Vegan Super Salad with Creamy Dill Yogurt

NOTES:

  • To roast pumpkin, preheat oven to 180 Celsius, drizzle chopped pumpkin (1 inch pieces) with melted coconut oil and cumin for 25-30 mins

INGREDIENTS- (Quantitis up to you!)

  • Kent Pumpin- roasted

  • Roasted almonds

  • Avocado

  • Mixed Leaves

  • Mushrooms

  • Fresh red chillies chopped

  • Fried shallots

  • Golden Quinoa (recipe here)

  • Olive oil & Lemon wedge for dressing

DRESSING-

  • Coconut yogurt (I use Coyo natural flavour)

  • Chopped fresh dill

  • Dash of Olive Oil

  • Sea salt & pepper to taste

METHOD

  1. Chop, mix and enjoy!