ROAST SPICED PUMPKIN SALAD WITH TAHINI DRESSING
PREP 10 MINS COOK 40 MINS SERVES 4 (AS A MAIN)
320g peeled and seeded finely chopped pumpkin3 red onions, cut into wedges1½ tbsp olive oil2 tsp smoked paprika1 tsp cumin seeds2 tbsp chopped thyme120g (⅔ cup) quinoa50g (½ cup) trimmed and chopped kale2 tbsp pumpkin seeds2 tbsp tahini2 tbsp apple cider vinegar1 clove garlic, finely grated2 tbsp water2 x 425g cans no-added-salt lentils or borlotti beans, rinsed and drained50g pomegranate seeds or 2 tbsp reduced-sugar dried cranberries60g rocket leaves
Preheat oven to 180°C (fan-forced). Line a large baking tray with baking paper. Place theoil. Toss to combine. Spread out and sprinkle with the paprika, cumin and thyme. Roast for 30 minutes.