Ingredients

The following ingredients have 4 Servings
  • 1/2 cup quinoa
  • 1 small pumpkin ((2 cups cubed pumpkin))
  • 1/2 cup cubed feta
  • 3 cooked beetroot
  • 3 tbsp pumpkin and sunflower seeds
  • a handful of mixed green leaves
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp honey

Instruction

  • Preheat the oven to 200 degrees Celsius (390 Fahreneheit).
  • Peel and cube the pumpkin, spray cooking oil over a roasting tray, and spread the pumpkin cubes over. Spray again with oil.
  • Roast for 30-40 minutes until soft.
  • Meanwhile, place the quinoa in a pan, add 2 cups of water and cook according to the packet instructions.
  • Drain the water, and leave to cool.
  • In a large bowl, add the mixed salad leaves, quinoa, pumpkin, feta, cubed beetroot and mix.
  • Heat up a pan, add the seeds, and toss for about a minute or so.
  • Spread the seeds over the salad.
  • To make the dressing, mix the olive oil, balsamic vinegar and honey, and drizzle over the other ingredients. Toss well and enjoy cold from the fridge.