PREPARATION TIME: 20 mins
COOKING TIME: 30 mins
SERVES: at least 6-8
INGREDIENTS
800g pumpkin, peeled and cut into 3 cm pieces
5 small beetroot, peeled
180g feta, cut into small chunks
2 cups cooked quinoa
200g baby spinach leaves
½ cup walnuts, roughly chopped
½ cup flat parsley, roughly chopped
2 tbs oil
salt and pepper to taste
PREPARATION
* Preheat your oven to 190°C.
METHOD
1. Place the chopped pumpkin and baby beets in a roasting dish, drizzle with oil, season with salt and pepper and roast in the oven for 30 mins or until tender.
2. Once cooked, cut baby beets into bit sized chunks and set aside with pumpkin to cool.
3. Once cooled, place all ingredients into a salad bowl and toss well. Alternatively, you can layer this salad in a glass dish, starting with quinoa on the bottom, then baby spinach leaves, pumpkin, beetroot, feta, parsley and nuts.
4. Serve chilled as a meal on it’s own or as a side dish with seafood, chicken, beef or lamb.
REHEATING, STORAGE & LEFTOVERS
* Cover and store leftovers in the fridge for up to 3 days.
VARIATIONS & TIPS
* For extra flavour, top with a drizzle of balsamic vinegar or a honey, citrus and mustard dressing (simply combine the juice or one or two oranges or lemons with 1tsp wholegrain mustard and 1tbs honey for this dressing option).
* This salad is wonderfully versatile. Try adding a tin of chickpeas, swapping the walnuts for pine nuts, the parsley with coriander or the spinach for rocket leaves. To give it an extra summer zing, add orange segments too!
NOTE
Always look for organic ingredients to be sure you are avoiding additives or check the label carefully to confirm there are no nasties in your ingredients.
