Persian feta, dried cranberries and dukkah give this hearty quinoa salad an authentic Middle Eastern flavour.
- Preheat oven to 200°C/180°C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.
- Meanwhile, place the quinoa and water in a saucepan. Bring to boil. 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.
- Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.
- Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and watercress in a large bowl. Drizzle with lemon juice and oil from the feta jar. Season. Toss to combine.
- Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set