Project Description

Warm Salad of Roast Pumpkin, Quinoa, Lemon & Fetta

  • Serves 4 as a vegetarian main, or 6 as a side dish
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes

A colourful all year round salad with caramelised roast pumpkin wedges, and roasted capsicums, Italian parsley leaves, quinoa, lemon zest and fetta with a lemon juice and extra virgin olive oil dressing. Delicious, cost effective and very healthy.

Ingredients:

  • 1kg Kent pumpkin with the skin on, washed and cut into wedges
  • 1 cup precooked quinoa (any colour)
  • 1 medium zucchini cut into chunks
  • 1 red capsicum deseeded and cut into chunks
  • 4 tbs extra virgin olive oil
  • 2 medium red onions, peeled and cut into wedges
  • 1 cup packed Italian parsley leaves
  • Juice and zest of 1 lemon
  • ½ level tsp ground cumin
  • ½ level tsp ground cinnamon
  • 1 large garlic clove crushed
  • Sea salt and freshly ground black pepper to taste
  • 180g Lemnos Fetta crumbled, to serve

Method:

  1. Preheat oven to 200°C. Place the pumpkin, onion, capsicum and zucchini and half the oil on a baking tray and toss to coat. Roast for 20 – 25 minutes until tender and starting to caramelise.
  2. Meanwhile in a small bowl mix the remaining olive oil, garlic, cumin, cinnamon, lemon zest and juice. Add salt and pepper to taste.
  3. In a large bowl combine the warm roasted vegetables, cooked quinoa, parsley leaves and dressing. Plate up in shallow bowls topped with crumbled fetta cheese and a few parsley leaves as garnish.
print