This recipe is super satisfying as it is fresh and light, yet contains pumpkin which keeps you satisfied for hours.
My salad chapter is probably one of my favourite chapters out of all of my books as it takes the boring old spinach and tomato salad and totally opens up the possibilities when creating a salad! This is my fav as it is super nourishing and free from all of the nasty stuff!
Tip—To make this dairy-free, leave out the goat’s cheese and serve with lemon and garlic cashew cream instead
- ½ Kent pumpkin
- 1 tablespoon olive oil
- 1 teaspoon cumin
- ½ teaspoon rosemary
- ½ cup quinoa
- 1 cup spinach leaves
- 2 spring onions
- ¼ cup slivered almonds, toasted
- Juice of half a lemon
- Salt & pepper to taste
- Seeds of half a pomegranate
- 2 tablespoons goat’s cheese (optional)
- Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
- Cut pumpkin into slices, leaving the skin on, and place on a lined baking tray.
- Drizzle with olive oil and sprinkle with cumin, rosemary, salt and pepper.
- Spread out in a single layer and roast for 25 minutes or until cooked through.
- Cooking time will vary depending on the size of your pumpkin chunks.
- When it is cooked, remove and set aside.Wash the quinoa and place in a small saucepan with ¾ cup of water.
- Cover and bring to the boil.
- Once it is boiling, turn the heat to as low as possible and allow to cook for 10 minutes. When it is cooked, fluff with a fork and put into a large bowl.
- Set aside and allow to cool slightly.
- Finely chop the spring onion and toast the slivered almonds by tossing in a non-stick pan over low heat for a few minutes.
- Add to the quinoa along with the olive oil, lemon juice, salt and pepper. Finally, garnish with pomegranate seeds and goat’s cheese.