Quinoa salad with pomegranate, pumpkin and ashed goat’s cheese


  • Serves 4 people

  • 300 gm butternut pumpkin (about ½), diced
  • 1 Spanish onion, cut into wedges
  • 1 tbsp olive oil
  • 200 gm (1 cup) quinoa
  • 1 cup coarsely chopped coriander
  • 1 cup coarsely chopped mint
  • 2 tbsp sunflower seeds
  • Seeds from ½ pomegranate
  • Juice of 1 lemon
  • 60 ml (¼ cup) extra-virgin olive oil
  • 100 gm ashed goat’s cheese
01   Preheat oven to 220C. Scatter pumpkin and onion on a roasting tray, drizzle with oil, season to taste and roast until caramelised (20 minutes).
02   Cook quinoa in a saucepan of boiling salted water until tender (10-15 minutes), then drain and set aside in a sieve to drain completely.
03   Combine remaining ingredients except cheese in a bowl, add roasted pumpkin, onion and quinoa and toss to combine. Season to taste and serve scattered with crumbled goat’s cheese.
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