Sweet roasted pumpkin, fluffy quinoa and crisp green beans, finished with a dressing of dark, nutty pumpkin seed oil.
Ingredients (serves 4)
- 1 small pumpkin, peeled and diced
- 1 cup quinoa
- 1 cup green beans, trimmed and cut into bite-sized pieces
- 2 tbsp black pumpkin seeds
- Olive oil, salt and pepper for roasting
- Fresh parsley or coriander, to garnish
For the dressing
- 2 tbsp Cold Pressed Pumpkin Seed Oil
- 2 tbsp Dijon mustard
- 1 tbsp honey (or maple syrup for vegan)
- Zest and juice of 1 lemon
- Salt and pepper
Method
- Heat the oven to 200°C (400°F). Toss the pumpkin with olive oil, salt and pepper and roast for 25 to 30 minutes, until tender and caramelised. Let it cool.
- Rinse the quinoa, then simmer it in 2 cups of water, covered, for about 15 minutes until the water is absorbed. Fluff with a fork and cool.
- Steam the green beans for 3 to 4 minutes until bright and crisp-tender, then plunge into iced water, drain and set aside.
- Whisk the dressing ingredients together.
- Combine the pumpkin, quinoa and beans in a large bowl, pour over the dressing and toss.
- Scatter with pumpkin seeds and herbs and serve.
About the pumpkin seed oil
Cold-pressed from organic pumpkin seeds, this oil is dark green with a deep, nutty and toasty flavour. It is best used cold: drizzle it over salads, soups, roasted vegetables and even ice cream, rather than cooking with it.
