QUINOA, PUMPKIN AND FETA SALAD

INGREDIENTS

800g Kent pumpkin, seeded, cut into 1cm wedges,
with skin on
Vegetable oil
2 tsp dukkah, plus extra to sprinkle
200g quinoa, rinsed
1¾ cups water
350g frozen peas
8 small radishes
45g dried cranberries
2 tbs pepitas, lightly toasted
2 cups watercress, leaves picked
3 tbs lemon juice
80g Persian fetta
2 tbs oil

METHOD

1. Preheat oven to 200°C.
2. Place pumpkin in the Season Serve® with vegetable oil and dukkah. Seal and shake to evenly coat. Place pumpkin pieces on TupperChef™ Baking Sheet in a single layer. Roast for 25-30 minutes until tender.
3. Meanwhile, place the quinoa and water in the Compact Cookware 1.5L Saucepan. Bring to boil and reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.
4. Microwave peas in the Mix ‘N Wave 1.5L Jug at 800 watts for 5 minutes or until tender1. Strain and refresh under cold running water.
5. Place cooled pumpkin, cooled quinoa, peas, radishes, cranberries, pepitas, and watercress in the Coastal 1.5L Bowl. Drizzle with lemon juice and oil from the feta. Season with salt and pepper and gently toss with Coastal Servers to combine.
6. Crumble over marinated feta and sprinkle with a little extra dukkah.

Kitchen note:
1 Microwave cooking times may vary.

Pumpkin is low in saturated fat and cholesterol and a great source 
of vitamin A and C. It’s also high in potassium, manganese, copper
and riboflavin. Paired with the complete amino acids, fibre and protein
in quinoa this salad packs a nutritional punch.

Note: Broadbeans omitted since testing