Quinoa, Kale & Pumpkin Salad, Dried Figs with Almonds & Pomegranate Molasses

Prepare & Roast Pumpkin:

Preheat oven to 200°C. Peel pumpkin, de-seed and cut into 1¹⁄₂ cm pieces. Place pumpkin pieces on a lined baking tray (use 2 trays if necessary), drizzle with olive oil and season with salt and pepper. Coat pumpkin well and cook in the oven for 20 minutes, or until tender.

Cook Quinoa:

Meanwhile place quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1 cup water and vege stock concentrate, then 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.

Prepare Remaining Ingredients:

De-stem the kale and roughly chop, along with the almonds and figs. Thinly slice spring onion on a slight angle.

Make Vinaigrette:

In a small bowl (or jug) combine Dijon mustard, red wine vinegar, pomegranate molasses and 2-3 Tbsp olive oil. Mix well with a fork or whisk or shake it.

You Plate It:

In a salad bowl, combine kale with roasted pumpkin, quinoa, spring onions, almonds and figs. Dress with vinaigrette and toss well to combine. Divide the salad between plates and crumble fetta over the top to garnish. Enjoy!