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
  • ¼ cup (50g)
  • ¼ 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 tast

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.