Pumpkin and Quinoa Salad, Sriracha Cashews and Zingy Fetta Dressing

Preheat oven to 180°C. Peel and dice Kent pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discard roots). Pick mint leaves (discard stems). Peel garlic clove. Shred kale leaves, discarding stalks.

Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

In a bowl combine the cashews, sriracha sauce and a drizzle of oil. Place on a lined baking tray, if they fit, add them to the same tray as the pumpkin and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!

Combine fetta, garlic, Greek yoghurt, red wine vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.

In a bowl add the quinoa, pumpkin, kale and coriander & mint. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.

Preheat oven to 180°C. Peel and dice Kent pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discard roots). Pick mint leaves (discard stems). Peel garlic clove. Shred kale leaves, discarding stalks.

Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.

Place quinoa into fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 2 cups of water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

In a bowl combine the cashews, sriracha sauce and a drizzle of oil. Place on a lined baking tray, if they fit, add them to the same tray as the pumpkin and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!

Combine fetta, garlic, Greek yoghurt, red wine vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.

In a bowl add the quinoa, pumpkin, kale and coriander & mint. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.

Preheat oven to 180°C. Peel and dice Kent pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discard roots). Pick mint leaves (discard stems). Peel garlic clove. Shred kale leaves, discarding stalks.

Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.

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

In a bowl combine the cashews, sriracha sauce and a drizzle of oil. Place on a lined baking tray, if they fit, add them to the same tray as the pumpkin and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!

Combine fetta, garlic, Greek yoghurt, red wine vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.

In a bowl add the quinoa, pumpkin, kale and coriander & mint. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.

Preheat oven to 180°C. Peel and dice Kent pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discard roots). Pick mint leaves (discard stems). Peel garlic clove. Shred kale leaves, discarding stalks.

Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.

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

In a bowl combine the cashews, sriracha sauce and a drizzle of oil. Place on a lined baking tray, if they fit, add them to the same tray as the pumpkin and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!

Combine fetta, garlic, Greek yoghurt, red wine vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.

In a bowl add the quinoa, pumpkin, kale and coriander & mint. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.

Preheat oven to 180°C. Peel and dice Kent pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discard roots). Pick mint leaves (discard stems). Peel garlic clove. Shred kale leaves, discarding stalks.

Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.

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

In a bowl combine the cashews, sriracha sauce and a drizzle of oil. Place on a lined baking tray, if they fit, add them to the same tray as the pumpkin and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!

Combine fetta, garlic, Greek yoghurt, red wine vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.

In a bowl add the quinoa, pumpkin, kale and coriander & mint. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.

Preheat oven to 180°C. Peel and dice Kent pumpkin into 1.5cm pieces. Roughly chop coriander (including the soft stems, discard roots). Pick mint leaves (discard stems). Peel garlic clove. Shred kale leaves, discarding stalks.

Toss the pumpkin with a little olive oil, cumin and season to taste with salt and pepper. Spread onto a lined baking tray and roast until just tender, about 12-15 minutes.

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

In a bowl combine the cashews, sriracha sauce and a drizzle of oil. Place on a lined baking tray, if they fit, add them to the same tray as the pumpkin and pop into the oven for 5-7 minutes or until the cashews are a lovely toasted colour. Keep a close eye on them to prevent burning!

Combine fetta, garlic, Greek yoghurt, red wine vinegar and honey in a jug and blend with a stick mixer until smooth. Adjust to your taste with seasoning.

In a bowl add the quinoa, pumpkin, kale and coriander & mint. Gently toss salad and divide amongst bowls, scatter the cashews over the top and drizzle with some of the fetta dressing. Serve the remainder of the dressing on the side.