Steph

I LOVE roasted pumpkin and this salad is jam-packed with protein, nutrients and, most importantly, flavour!

Gluten Free and Sugar Free.
Prep time: 20 mins
Cook time: 40-60 mins
Serves: 4

Ingredients

1/2 a Kent/Jap Pumpkin, cored and sliced into chunky pieces (skin left on)
2 tablespoons coconut oil
3 tablespoons dukkah
1 cup KeenWah quinoa grain
1 avocado
1/2 cup marinated fetta, oil from jar is required too
Handful mixed dried cranberries, goji berries and currants
Handful pepitas and sunflower seeds
4 tablespoons Bioglan SuperFoods Salad Booster (optional)
5 cups baby spinach

To make the salad

Preheat oven to 180 degrees celsius.
Grease a tray lined with foil or baking paper with some of the coconut oil. Then place pumpkin pieces around the tray.
Spread remaining coconut oil over the top of the pumpkin and sprinkle and rub with dukkah.
Turn pumpkin over and rub remaining dukkah over the other side of the pumpkin. Place in oven to roast for about 15 minutes, then turn pieces over and continue to roast for another 10 to 15 minutes.
Meanwhile cook the quinoa as instructed and remove from stove. Place in cool bowl or spread on platter to cool.
Remove pumpkin from oven.

To assemble

Spread spinach leaves on a big platter or individual serving plates.
Sprinkle even amounts of the quinoa over the spinach and then place pumpkin pieces on each.
Break up fetta and disperse over each salad and then drizzle with some of the oil from the fetta.
Sprinkle dried fruit, seeds and Bioglan salad booster over the top.
Dig in!!

Check out our talented photographer, Erika Raxworthy’s inspiring blog and Instagram

I LOVE roast pumpkin! It’s rare I won’t pick up a whole pumpkin from the markets to roast with some dukkah and have with any meal or as a snack on its own. Its one of my favorite foods to have readily available in the fridge to eat or add to a salad.
This recipe rounds out the pumpkin with a bunch of other nutrient-dense greens, seeds and grains to create a full meal. Quinoa is my favorite grain as it has equal amounts of carbohydrates and proteins and is really satisfying. While the other ingredients make for a delicious balance of sweetness, creaminess and crunch!

Salads are my favorite go-to meal and should never be boring.
The salads I make are a complete meal and always leave me satisfied. My suggestion is to pick you’re hero ingredient, be it pumpkin, fish, greens) then add a bunch of different veggies and or fruits (my secret) and then an element of crunch, like seeds, nuts or spices + a great dressing and your set!!

What inspires your cooking and how do you keep things interesting and exciting in the kitchen?

My biggest tip when making salads especially it to chop the ingredients really small. It completely changes up the look of the salad and the texture. I don’t like having big lettuce leaves in my salad I slice them up nice and small so that all the other veggies can mix in together.
Another very important part of salads is the dressing. I find a lot of people don’t explore different options and stick to the regular balsamic and olive oil. Whilst this is still good I like to mix it up.
My personal favorite dressing is:
½ juice of an orange
½ juice of lemon
1 tsp of honey
1 tbs tahini
It’s is tangy yet sweet and is the perfect addition to a summer salad.