• Honey And Seed Roasted Pumpkin Quinoa
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Honey And Seed Roasted Pumpkin Quinoa

Honey And Seed Roasted Pumpkin Quinoa

  1. 1 tsp White Wine Vinegar - PANTRY ITEM
  2. 1 tbsp Seed Mix
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 1 tbsp Roasted Capsicum Strips
  5. 0 Each Red Onion
  6. 0 cup Quinoa
  7. 1 tsp Honey
  8. 25 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 200 g Butternut Pumpkin
  11. 30 g Baby Spinach
  1. 1 tsp White Wine Vinegar - PANTRY ITEM
  2. 2 tbsp Seed Mix
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 2 tbsp Roasted Capsicum Strips
  5. 1 Each Red Onion
  6. 1 cup Quinoa
  7. 2 tsp Honey
  8. 50 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 400 g Butternut Pumpkin
  11. 60 g Baby Spinach
  1. 2 tsp White Wine Vinegar - PANTRY ITEM
  2. 3 tbsp Seed Mix
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 3 tbsp Roasted Capsicum Strips
  5. 1 Each Red Onion
  6. 1 cup Quinoa
  7. 3 tsp Honey
  8. 75 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 600 g Butternut Pumpkin
  11. 90 g Baby Spinach
  1. 2 tsp White Wine Vinegar - PANTRY ITEM
  2. 4 tbsp Seed Mix
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 4 tbsp Roasted Capsicum Strips
  5. 1 Each Red Onion
  6. 2 cup Quinoa
  7. 4 tsp Honey
  8. 100 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 800 g Butternut Pumpkin
  11. 120 g Baby Spinach
  1. 3 tsp White Wine Vinegar - PANTRY ITEM
  2. 6 tbsp Seed Mix
  3. 0 Each Salt & Pepper - PANTRY ITEM
  4. 6 tbsp Roasted Capsicum Strips
  5. 2 Each Red Onion
  6. 2 cup Quinoa
  7. 6 tsp Honey
  8. 150 g Feta Cheese
  9. 0 Extra Virgin Olive Oil - PANTRY ITEM
  10. 1200 g Butternut Pumpkin
  11. 180 g Baby Spinach

Prep:

  1. Pre-heat oven to 220c.
  2. Peel and cut pumpkin into 2cm pieces.
  3. Peel and thinly slice eschalot.
  4. Wash baby spinach.

Method:

  1. Arrange the grilled zaatar chicken and roasted potatoes on each plate. Serve with a side of mixed salad and lemon wedges.
  2. Cook in the oven for about 10 to 15 minutes, or until browned and tender. Sprinkle over the seed mix in the last 5 minutes of cooking.
  3. Combine pumpkin with honey and olive oil. Season well with salt and pepper. Place in a single layer on baking paper lined oven tray.
  4. Cut lemon into wedges.
  5. Wash and chop parsley.
  6. Preheat the oven to 200°c (180°c fan-forced).
  7. In a bowl, mix half of the zaatar seasoning, olive oil, salt, and pepper. Rub the mixture evenly over the chicken breasts. Set aside to marinate while preparing the potatoes.
  8. Meanwhile, rinse the quinoa under cold running water. Tip into a pan and add double the amount of salted water. Place over a medium heat and bring to the boil. Reduce to a simmer for 10 to 15 minutes, or until tender and the liquid is absorbed.
  9. On a baking tray, toss the boiled potatoes with olive oil, remaining zaatar seasoning, salt, and pepper. Roast for 15-20 minutes or until golden and crispy.
  10. Serve pumpkin over quinoa.
  11. Place potatoes in a pot of salted water. Bring to a boil and cook for 8-10 minutes or until just tender. Drain and allow to dry slightly.
  12. Heat an oiled, grill pan over medium-high heat and grill the chicken for 5-7 minutes per side or until fully cooked, with a golden, charred finish.
  13. Add spinach, capsicum, eschallot and feta to quinoa. Drizzle with vinegar and olive oil. Season well with salt and pepper. Toss to combine.
  14. In a bowl, combine the mixed salad, tomatoes and parsley. Drizzle with lemon juice and olive oil. Season with salt and pepper to taste, and toss to combine.
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