Make our Golden Sesame Satay

To make the pickled cabbage:

Mix 1 tbsp brown sugar, with 1 tbsp water vinegar in a bowl.  Add 1 1⁄4 cups shredded cabbage. Toss and let sit. Drain before serving.

To make the salad dressing:

In a small bowl, mix together ½ tbsp oil, ½ tsp ginger puree, 1 ½ tbsp lime juice and a pinch of salt. Stir to combine. Toss the dressing into the vegetables and quinoa.

To make the quinoa salad:

Combine ⅔ cup mixed quinoa with 1 ½ cups water in a saucepan. Bring to a boil, reduce heat to a simmer and cook for 20 minutes. Steam ⅔ cup chopped broccoli with ½ cup green beans for 6 minutes. Mix the steamed broccoli and green beans with cooked quinoa, tossing in 2 finely chopped spring onions and the pickled red cabbage. Toss the dressing into the vegetables and quinoa.

To make the satay mix:

Pre-heat oven at 180°C. On a baking tray, toast ⅓ cup cashews for 7-8 minutes. Remove and let cool. Soak the toasted cashews with ⅓ cup sunflower seeds in hot water for 30 minutes and then drain. To a blender, add the soaked cashews + sunflower seeds, 1 chopped spring onion, 1 tbsp ginger puree, ½ tsp garlic puree, 2 tbsp dark tahini, miso, ½ tbsp lime juice, 1 tbsp tamari, 2 tbsp coconut milk and ¾ cup water. Blend until smooth.

Pre-heat oven to 200°C. Mix 1 ½ cups chopped butternut squash with ½ tbsp oil on a roasting tray. Roast for 12 minutes. Add ½ cup chopped shallots to a roasting tray and roast for a further 8-10 minutes. Remove from oven and let cool.

Sauté 1 chopped red pepper with ½ cup edamame. In a pan, combine the vegetables with satay sauce. Bring to a boil, and then simmer for 2-3 minutes.

Plate the Satay mix on your quinoa and garnish with a sprinkle of sesame seeds, a little red chilli, and 3 sprigs of chopped coriander.