Roast Pumpkin, Quinoa and Broad Bean Salad Recipe

Roast Pumpkin, Quinoa and Broad Bean Salad


  • 2 cups (280g)
    pumpkin, chopped roughly
  • 2 tbsp
    olive oil, plus 2 tbsp extra
  • 1/4 cup (50g)
  • 1/4 cup (60mL)
    lemon juice
  • 2 tsp
    Dijon mustard
  • 1 tbsp
  • 500g pkt
    frozen broad beans, shelled and blanched
  • 2 cups (40g)
    baby rocket
  • 1/3 cup (65g)
    Persian fetta
  • 2 tbsp
  • salt and pepper, to taste

How to Cook

Prep Time: 15 minutes | Cooking Time: 30 minutes
  1. Preheat oven to 200°C/ 180°C fan forced. Grease and line a baking tray with paper add pumpkin and drizzle with olive oil. Bake for 25 minutes or until golden and tender. Remove from oven and reserve.

  2. Meanwhile, cook quinoa according to packet instructions, keep warm.

  3. In a small bowl, whisk lemon juice, oil, mustard and honey until well combined; season to taste.

  4. In a large bowl, combine pumpkin, quinoa, broad beans, rocket, fetta and dressing; place on a serving platter and top with dukkha, serve immediately.



Average Qty Per Serve Qty Per 100g
Energy 1126.8kj 597.4kj
Weight 188.6g 100g
Protein TOTAL 10.2g 5.4g
Fat TOTAL 16.4g 8.7g
- Saturated Fats 3.6g 1.9g
Carbohydrates TOTAL 15.9g 8.4g
- Sugars 8.4g 4.4g
Sodium 158.1mg 83.8mg
Dietary Fibre 9.3g 4.9g
Calcium 107.7mg 57.1mg