Roast Pumpkin and Quinoa Salad

INGREDIENTS:

• 1/2 butternut pumpkin, sliced (around 1 cm thick, enough for 2 slices each)

• 1 large carrot, peeled and sliced into finger size pieces

• Olive oil

• Salt

• 1/2 tsp cinnamon

• 1 cup quinoa

• 1 cup vegetable stock

• 1 cup diced cucumber

• 1/2 cup pitted kalamata olives

• 4 cups chopped lettuce

• 1 lemon

• Goats (or vegan*) feta and hummus to serve

GF, DF* + VE* OPT - serves 4

METHOD:

1. Preheat your oven to 190 degrees C and line a baking tray.

2. Place the pumpkin and carrot on the baking tray and drizzle with 1/2 tbsp olive oil and sprinkle over the cinnamon and a good pinch of salt.

3. Place in the oven and bake for 40 minutes or until golden.

4. While this cooks, add the quinoa and stock to a pot and bring to the boil. Cook for around 15 minutes or until light and fluffy. Remove from heat.

5. As the quinoa is cooking, add the rest of the salad ingredients into a mixing bowl.

6. Squeeze over the juice of the lemon and add the feta. Carefully mix through.

7. Add the salad to your bowls, top with pumpkin and a dollop of hummus.