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Roasted Plum, Pumpkin and Feta Salad

What you’ll need (Serves 2-3):

  • 1 cup quinoa
  • 800g butternut pumpkin, chopped into 1cm cubes
  • 2 Queen Garnet plums, halved
  • 2 tbsp olive oil
  • 5 tsp cumin
  • 5 tsp sweet paprika
  • 1/2 tsp ground cinnamon
  • ½ cup chopped walnuts
  • 100g feta, crumbled
  • 1/2 cup mint leaves
  • 1 lime, juiced
  • Optional: add some strips of chicken breast for extra protein and flavour
A platter of Roasted Queen Garnet Plum, Pumpkin and Feta salad sitting on a wooden tabletop

How to make it:

  • Preheat oven to 180ºC.
  • Cook quinoa in 2 cups of boiling water until all the water has evaporated.
  • As the quinoa cooks, line a tray with baking paper and spread the pumpkin on the tray evenly. Coat the pumpkin in 1 tbsp olive oil. Add the cumin, sweet paprika and cinnamon.
  • Roast the pumpkin until the surface is slightly tender. Add the plums to the tray facing up and finish roasting until both are tender.
  • Transfer the quinoa to a bowl and add the pumpkin, walnuts, mint, feta, lime juice and leftover olive oil.
  • Gently stir to combine.
  • Cut the plums into eighths and put in salad bowl.
  • To serve, evenly distribute the salad among plates.
By Queen Garnet
Mar 08, 2019
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