Roast Pumpkin, Quinoa and Broad Bean Salad Recipe

Roast Pumpkin, Quinoa and Broad Bean Salad


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



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