Roasted Plum, Pumpkin and Feta Salad

7 February 2019

This healthy salad is perfect for lunch on a hot summer’s day. Not your ordinary salad – it is bursting with juiciness and packed with flavour!

Serves 2-3

What you’ll need:

  • 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

How to make it:

  1. Preheat oven to 180ºC.
  2. Cook quinoa in 2 cups of boiling water until all the water has evaporated.
  3. 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.
  4. Roast the pumpkin until the surface is slightly tender. Add the plums to the tray facing up and finish roasting until both are tender.
  5. Transfer the quinoa to a bowl and add the pumpkin, walnuts, mint, feta, lime juice and leftover olive oil. Gently stir to combine.
  6. Cut the plums into eighths and put in salad bowl.
  7. To serve, evenly distribute the salad among plates.

 

 

Back to Recipes