Delicious Roasted Pumpkin Salad

Gluten free │ Vegetarian│ FODMAP Friendly Alternative Provided │ Nut free

Delicious Roasted Pumpkin Salad

Serve: 2 | Total Time: 25-30 minutes

INGREDIENTS

• 200g kent pumpkin, cut into small cubes
• ¼ cup quinoa
• 1 lebanese cucumber, sliced
• 4 cup mixed salad leaves
• ¼ red onion, thinly sliced^
• 1 generous handful fresh basil leaves, loosely torn
• 70g sundried tomatoes
• 80g danish feta, cubed (alternatively use goat’s or sheep’s feta)
• ½ avocado, sliced
• 3 Tablespoons sunflower seeds

Dressing

• 2 Tablespoons extra virgin olive oil
• Juice of 1 lemon
• 2 teaspoons preservative-free balsamic vinegar (ie. Macro brand)
• 1 heaped teaspoon raw honey^
• 2 pinches iodised sea salt and cracked black pepper

I recommend using organic produce, where possible

^ FODMAP Friendly Alternative: omit red onion and honey

PREPARATION

1. Preheat oven 180⁰C. Prepare pumpkin – remove skin and cut into small cubes. Place pumpkin on a lined baking tray. Place in oven for 10 minutes. Turn pieces over and cook for a further 10 minutes, or until pieces are soft.
2. Meanwhile, place quinoa in rice cooker, cover with water and cook. Once cooked, take lid off to allow to cool before mixing in with salad.
3. Whilst pumpkin and quinoa are cooking, make salad dressing using a small blender (ie. Magic Bullet). Add all ingredients into blender and blitz for 20-30 seconds. Set aside.
4. Prepare salad – cut cucumber and onion, and feta. In a large mixing bowl, add green salad leaves, basil leaves, cucumber, onion, feta, sundried tomato, avocado and sunflower seeds.
5. Once quinoa and pumpkin have cooled, add to salad. Pour dressing over and mix well until all ingredients are well coated.
6. This salad makes for a perfect lunch in the warmer weather. It’s also a great one to bring along to a BBQ!