Quinoa, pumpkin and broad bean salad

Ingredients:
  

- 750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges  
- 2 tsp dukkah, plus extra to sprinkle  
- 195g (1 cup) quinoa, rinsed - 435ml (1 3/4 cups) water  
- 350g frozen broad beans - 2 celery sticks, sliced 
- 4 small radishes, sliced  

 - 40g (1/4 cup) dried cranberries 
 - 2 tbs pepitas, lightly toasted - 1 small bunch watercress, leaves picked
 - 1 tbs lemon juice
 - 50g Persian marinated feta, plus 2 tsp oil from the jar

Preparation

Preheat oven to 200°C/180°C fan forced. Place pumpkin on a lined baking tray in a single layer. Spray with oil and sprinkle with dukkah. Roast for 25-30 minutes until tender.

Meanwhile, place the quinoa and water in a saucepan. Bring to boil. Reduce heat to low. Cover and simmer for 12-15 minutes until the water has evaporated and the quinoa is just tender. Set aside to cool.

Cook broad beans in a saucepan of boiling water for 3 minutes until tender. Refresh under cold water. Drain. Peel skins and discard.

Place cooled quinoa, broad beans, celery, radish, cranberries, pepitas and watercress in a large bowl. Drizzle with lemon juice and oil from the feta jar. Season. Toss to combine.

Place pumpkin on plates, top with quinoa mixture and crumble over marinated feta. Sprinkle with a little extra dukkah.