Servings: 6   |   Time: 1 hour and 30 minutes

INGREDIENTS

• 1 medium pumpkin, unpeeled but cut in half lengthways, deseeded and cut into lem thick half-moons or wedges (950 g)
• 2 red onions, cut into 3cm wide wedges (320 g)
• 3 tbsp olive oil, plus extra to drizzle
• 10 g sage leaves
• 100 g Puy Quinoa (or 235 g if starting with ready-cooked)
• 1 large lemon, finely grate the zest to get 1½ tsp and then juice to get 2 tbsp
• 1 garlic clove, crushed
• 5 g parsley leaves, roughly chopped
• 5 g chives, roughly chopped
• 10 g dill leaves, roughly chopped
• salt and black pepper

COOKING INSTRUCTIONS

STEP 1 | Preheat the oven to 220°C fan.

STEP 2 | Place the pumpkin and onions in a large bowl with 2 tablespoons of oil, the sage leaves, ¾ teaspoon of salt and plenty of pepper. Mix well, then spread out on a large parchment-lined baking tray. Roast for 25-30 minutes, until cooked and golden-brown. Remove from the oven and set aside to cool for 10 minutes.

STEP 3 | While the pumpkin is in the oven, fill a medium saucepan half-full of water (if starting with dried quinoa rather than ready-cooked) and place on a high heat. Once boiling, add the quinoa, reduce the heat to medium and simmer for 20 minutes, until cooked. Drain, set aside to cool slightly, then place in a large bowl. Stir in the lemon zest, lemon juice, garlic, herbs, remaining I tablespoon of oil and ¼ teaspoon of salt.

STEP 4 | Add the pumpkin and onion to the quinoa and stir gently. Transfer to a serving bowl, drizzle with oil and serve.

Tips: If you start with ready-cooked Quinoa, then skip the stage where they get simmered and just add them straight to the bowl with the lemon, garlic, herbs and so forth.