Quinoa, pumpkin and broad bean salad

Ingredients  • 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges • 2 teaspoons dukkah,…

Ingredients 

• 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges
• 2 teaspoons dukkah, plus extra to sprinkle
• 195g (1 cup) quinoa, rinsed
• 435ml (1 3/4 cups) water
• 350g frozen broad beans
• 2 celery sticks, sliced
• 4 small radishes, sliced
• 40g (1/4 cup) dried cranberries
• 2 tablespoons pepitas, lightly toasted
• 1 small bunch watercress, leaves picked
• 1 tablespoon lemon juice
• 50g Persian marinated feta, plus 2 teaspoons oil from the jar

Method

Step 1
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.
Step 2
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.
Step 3
Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.
Step 4
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.
Step 5
Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.