Tuna salad with Zataar Roasted Pumpkin


Tuna salad with Zataar Roasted Pumpkin

  • Preparation time
  • Preparation time

    25 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


750 gm pumpkin
2 tbs olive oil
8 garlic cloves
Salt and pepper to season
¼ cup honey
1 tbs zataar mix (dried thyme / crushed cumin seeds / coriander seeds crushed / toasted sesame seeds / sumac / sea salt)
150 gm kale leaves
2 cans Goody Tuna Olive Oil
1 ½ cups cooked boiled quinoa
400 gm boiled beetroot
100 gm Baby spinach leaves
½ cup roughly chopped walnuts
Extra golden toasted sesame seeds to garnish
¼ cup fresh mint leaves
1 tbs extra virgin olive oil
½ tbs balsamic vinegar 
Goody Mayo Olive Oil
Zaatar mix to garnish Mayo dip


1.    Pre heat the oven to 200 degrees.

2.    Cut the pumpkin (with skin removed) into even crescent moon slices and arrange on a non-stick baking tray. Drizzle with olive oil and season. Add the garlic cloves and cover with aluminium foil. Bake for 40 minutes. Remove the foil and turn the pumpkin over. Drizzle with honey and roast until the pumpkin is golden in colour. Sprinkle with the zaatar mix.

3.    In large serving bowls, begin to build up your salad. Add the Kale leaves, quinoa, pumpkin, roasted garlic, beetroot, Goody tuna, baby spinach leaves and walnuts. 

4.    Drizzle extra virgin olive oil and balsamic vinegar. Garnish your salad with golden toasted sesame seeds and fresh mint leaves.On the side add Goody Mayo placed in a ramekin. Sprinkle some zaatar mix on top to garnish. Your Goody Mayo is now a perfect dipping sauce!