½ pumpkin – can use whatever is around, skin on, cut into wedges – need approximately 6 wedges not too thick
2 tbsp maple flavoured syrup sweetened with monk fruit sweetener
2 tbsp olive oil
Salt and pepper to season
2 cups quinoa cooked
Goat’s cheese to crumble
½ pomegranate to serve
2 tbsp red wine vinegar
1 tbsp olive oil
1 bunch of mint leaves, finely chopped
1 bunch chives, finely chopped
1 bunch dill, finely chopped
2 tbsp pumpkin seeds, toasted
2 tbsp pepitas, toasted
Preheat the oven to 180 degrees.
On a baking tray lined with the baking paper place the pumpkin wedges and drizzle 1 tablespoon of olive oil over then flavoured maple syrup evenly over the slices.
Season with salt and pepper then bake for 35-40 minutes or until golden and softened.
Meanwhile cook the quinoa for 15-20 minutes or until tender, and set aside to cool.
Add the herbs, cooled quinoa, pomegranate seeds, red wine vinegar and remaining olive oil to a large bowl. Gently toss to combine. Pour onto a large serving platter. Top with roast pumpkin wedges, goat cheese and the toasted seeds. Drizzle with a little more olive oil to serve.