Pumpkin & Quinoa Salad with Roasted Tomatoes


Serves 6

1/2 Pumpkin

1 Bunch of Tomatoes on Vine

300g Quinoa

150g Feta

Sumac or Paprika

Fresh dill

Pepita seeds (optional)


1. Pre-heat the oven to 200 degrees (fan forced)

2. Slice the pumpkin into approximately 2cm slices with the skin left on

3. Place in a baking tray, drizzle with oil and sumac or paprika and roast until cooked

4. Place the tomatoes on the vine in a separate baking tray, drizzle with oil and salt and roast until cooked

5. Prepare the quinoa as per the packet instructions

To Serve

1. Spoon the quinoa onto a large platter

2. Place the pumpkin neatly in a circle on top of the quinoa

3. Sprinkle with feta, dill and pepita seeds

4. Place the roasted tomatoes on top

5. Drizzle with olive oil, and fresh dill

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