Pumpkin & Quinoa Salad with Roasted Tomatoes
Ingredients
Serves 6
1/2 Pumpkin
1 Bunch of Tomatoes on Vine
300g Quinoa
150g Feta
Sumac or Paprika
Fresh dill
Pepita seeds (optional)
Method
Pre-heat the oven to 200 degrees (fan forced)
Slice the pumpkin into approximately 2cm slices with the skin left on
Place in a baking tray, drizzle with oil and sumac or paprika and roast until cooked
Place the tomatoes on the vine in a separate baking tray, drizzle with oil and salt and roast until cooked
Prepare the quinoa as per the packet instructions
Serving
Spoon the quinoa onto a large platter
Place the pumpkin neatly in a circle on top of the quinoa
Sprinkle with feta, dill and pepita seeds
Place the roasted tomatoes on top
Drizzle with olive oil, fresh dill and enjoy!
