A platter of Roasted Queen Garnet Plum, Pumpkin and Feta salad sitting on a wooden tabletop

Roasted Plum, Pumpkin and Feta Salad

Serves 2

This healthy salad is perfect for lunch on a hot summer’s day.

Plum

Method

  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.
  6. Gently stir to combine.
  7. Cut the plums into eighths and put in salad bowl.
  8. To serve, evenly distribute the salad among plates.
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