Roast Pumpkin, Quinoa and Broad Bean Salad Recipe

Roast Pumpkin, Quinoa and Broad Bean Salad

Ingredients

  • 2 cups (280g)
    pumpkin, chopped roughly
  • 4 tbsp
    olive oil
  • 1/4 cup (50g)
    quinoa
  • 1/4 cup (60mL)
    lemon juice
  • 2 tsp
    Dijon mustard
  • 1 tbsp
    honey
  • 500g pkt
    frozen broad beans, shelled and blanched
  • 2 cups (40g)
    baby rocket
  • 1/3 cup (65g)
    Persian fetta
  • 2 tbsp
    dukkha
  • salt and pepper, to taste

How to Cook

Prep Time: 15 minutes | Cooking Time: 30 minutes
  1. Preheat oven to 200°C/180°C fan forced. Grease and line a baking tray with paper add pumpkin and drizzle with 2 tbsp olive oil. Bake for 25 minutes or until golden and tender. Remove from oven and reserve.

  2. Meanwhile, cook quinoa according to packet instructions, keep warm.

  3. In a small bowl, whisk lemon juice, remaining olive oil, mustard and honey until well combined; season to taste.

  4. In a large bowl, combine pumpkin, quinoa, broad beans, rocket, fetta and dressing; place on a serving platter and top with dukkha, serve immediately.

Rate

Nutrition

Average Qty Per Serve Qty Per 100g
Energy 1126.8 597.4
Weight 188.6 100
Protein TOTAL 10.2 5.4
Fat TOTAL 16.4 8.7
- Saturated Fats 3.6 1.9
Carbohydrates TOTAL 15.9 8.4
- Sugars 8.4 4.4
Sodium 158.1 83.8
Dietary Fibre 9.3 4.9
Calcium 107.7 57.1