Name: roast pumpkin and grain salad
Yield: 4
Ingredients: ¼ Jap pumpkin; 1 tsp chilli flakes; 150 g brown rice, cooked; 150 g quinoa, cooked; 1 tbsp currants; 1 tbsp pistachios; Handful of mint, leaves torn; ½ bunch parsley, chopped roughly; 60 g feta cheese; 2 tbsp extra virgin olive oil; 1 tsp red wine vinegar; 2 tsp honey

A filling salad on its own or a great accompaniment to lamb or chicken.

Yields4 Servings

¼ Jap pumpkin

1 tsp chilli flakes

150 g brown rice, cooked

150 g quinoa, cooked

1 tbsp currants

1 tbsp pistachios

Handful of mint, leaves torn

½ bunch parsley, chopped roughly

60 g feta cheese

2 tbsp extra virgin olive oil

1 tsp red wine vinegar

2 tsp honey

Preheat oven to 180 degrees. Line a roasting tray with baking paper and coat with a little olive oil.

Cut the pumpkin lengthways into 4 pieces, place on the baking paper add oil to the pumpkin and sprinkle with chilli flakes. Roast in the oven for 30 minutes or until brown and cooked through.

Put the rice, herbs, currants, nuts into a bowl and add the oil, honey and vinegar and season with salt and pepper. Mix together well.

To serve, place the pumpkin on a serving plate and spoon the rice over the top. Finish with crumbled feta cheese.

Ingredients