If you’re missing delicious and nutritious fresh summer salads, then we’ve got you covered with this warm pumpkin and goats cheese salad. This hearty dish makes the perfect autumn/winter lunch or dinner, and will keep you full for hours! Proof that you can in fact make friends with salad.
1/2 bunch baby beetroot, washed & trimmed
1/2 cup quinoa, rinsed
1 cup vegetable stock
250g pumpkin, cut into 1.5 cm slices
2 tsp olive oil
1 tbs walnuts, roughly chopped
20g goat's cheese, crumbled
salt & pepper
2 tsp olive oil, extra
1 tsp balsamic vinegar
Preheat oven to 200 C. Wrap baby beetroot in foil and roast for approximately 20-30 minutes until tender. Remove from oven, and once cool enough to handle, peel the skins then cut into slices.
Meanwhile, in a saucepan, add quinoa and stock and bring to a boil over medium heat. Reduce to a simmer for around 8-10 minutes or until stock has absorbed. Remove from heat, fluff with a fork.
Heat a griddle pan or frying pan over medium-high heat, brush pumpkin slices with olive oil and grill 3-4 minutes on each side or until cooked.
In a large bowl, toss quinoa with walnuts, goat's cheese and season with salt, pepper, olive oil and balsamic vinegar. Gently fold in the beets and pumpkin and serve immediately.