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.