Pumpkin, Roast Lemon and Fetta Quinoa

Serves 4


1 cup quinoa, rinsed thoroughly
500g pumpkin, diced into 2.5cm cubes*
1/4 lemon, thinly sliced
1/2 bunch parsley, roughly chopped
Large handful rocket lettuce
50g walnuts, roughly chopped
150g fetta

2 Tbsp garlic infused oil
1 Tbsp red wine vinegar
2 tsp cumin
Chilli
Preheat oven to 200C. Prepare a large tray with baking paper. Lay out pumpkin and lemon in a single layer. Place the tray in the oven, checking the pumpkin at 20-25 minutes and the lemon at 25-30 minutes. The lemon will release juices during the roast, then caramelise and turn a brownish colour. Once removed from the oven and cooled slightly, dice lemon rind finely. You probably want 1-2 Tbsp chopped lemon rind, depending on how much you like lemon.

Put 1 cup quinoa in a pot with 2 cups water. Bring to the boil, then turn down heat and simmer for 15 minutes, or until all the water is absorbed and the quinoa is cooked.

Combine garlic oil, vinegar, cumin and chilli in a small bowl. Whisk to combine. Season to taste.

Combine the cooked quinoa, lemon, parsley, lettuce, walnuts and dressing in a bowl. Combine. Add the pumpkin and gently fold through, being careful not to mash the pumpkin too much. Serve in bowls and sprinkle with fetta and a few sprigs of parsley for decoration.


* Japanese pumpkin is lower in FODMAPS than butternut, although the quantity of pumpkin per serve isn't particularly high, so most likely can be tolerated as a stand-alone item.