Apple, Pumpkin and Quinoa Nourish Bowl, with Chickpeas, Cranberries and a Maple Tahini Dressing

Preheat oven to 200°C. Cut butternut pumpkin into 2 cm pieces. Drain and rinse chickpeas. Cut bravo apple in half, remove and discard seeds then thinly slice.

Tip! Peeling the pumpkin is optional.

Place pumpkin on a lined baking tray. Drizzle pumpkin with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, until tender.

Place tri-colour quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is tender and fluffy.

In a small bowl combine maple syrup/tahini and a squeeze of lemon juice (to taste). Mix well. If the dressing is too thick then add 1-2 tsps of water and mix. Add a tablespoon of the dressing to the quinoa and stir through.

Divide quinoa between serving plates then layer over rocket, chickpeas and roasted pumpkin. Scatter over pepitas and dried cranberries and top with apple slices. Drizzle remaining dressing over the dish.

Preheat oven to 200°C. Cut butternut pumpkin into 2 cm pieces. Drain and rinse chickpeas. Cut bravo apple in half, remove and discard seeds then thinly slice.

Tip! Peeling the pumpkin is optional.

Place pumpkin on a lined baking tray. Drizzle pumpkin with olive oil, and season with salt and pepper. Roast in the oven for 20-25 minutes, until tender.

Place tri-colour quinoa in a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and bring to the boil. Reduce heat and simmer for about 10 minutes, stirring occasionally, until all liquid has been absorbed and quinoa is tender and fluffy.

In a small bowl combine maple syrup/tahini and a squeeze of lemon juice (to taste). Mix well. If the dressing is too thick then add 1-2 tsps of water and mix. Add a tablespoon of the dressing to the quinoa and stir through.

Divide quinoa between serving plates then layer over rocket, chickpeas and roasted pumpkin. Scatter over pepitas and dried cranberries and top with apple slices. Drizzle remaining dressing over the dish.