Golden Harvest Pumpkin Bowl

This salad makes a colourful centrepiece for entertaining. Sweet roasted pumpkin becomes an edible bowl filled with fluffy quinoa, fresh herbs, crunchy vegetables, and toasted seeds — all tossed in a light, zesty dressing. Simple to make and full of flavour, it’s a wholesome side dish perfect for your next family gathering.

PRE HEAT OVEN TO 200°C or 390°F

PREPARE THE PUMPKINS

You will need 2 small pumpkins

Method:

*Line a baking tray with baking paper.

*Cut each pumpkin in half horizontally so you have a top and bottom half.

*Scoop out the seeds and stringy flesh from the centre.

*Lightly brush the insides of the pumpkin shells with a little oil and sprinkle with salt.

*Place the pumpkin halves cut side down on the prepared tray.

*Bake for 20–30 minutes, or until the pumpkins are fork-tender.

*Remove from the oven, carefully flip them over, and allow to cool slightly.

INGREDIENTS FOR QUINOA SALAD

180g or 1/2 cup quinoa

1/2 a vegetable stock cube (dissolve in a little hot water)

375 ml or 1 1/2 cups filtered water

1 small to medium purple/red onion, finely diced

1/2 cup steamed green peas

1/2 cup steamed sweet corn

1/2 cup edamame (green soy beans)

1/4 cup plus 1 tablespoon pepitas

1/4 cup sunflower seeds

2 tablespoons finely chopped flat leaf parsley

2 teaspoons lime zest

METHOD

*Place the quinoa in a small saucepan, add the water and ½ a vegetable stock cube (dissolved in a little hot water).

*Bring to a boil, then reduce the heat to a gentle simmer. Cook for about 20 minutes, or until the water has evaporated and the quinoa is light and fluffy.

*Remove from the heat, fluff with a fork, and set aside to cool.

*In a large mixing bowl, add the remaining salad ingredients.

*Once the quinoa has cooled, add it to the bowl and toss everything together until well combined.

DRESSING

2 thumb nails of fresh ginger, minced and juice collected

1 tablespoon sesame oil

2 teaspoons coconut aminos

1 teaspoon maple syrup

1 teaspoon miso paste

1/2 medium size lime, juiced

a good pinch of salt

METHOD

*Place all the dressing ingredients in a bowl and whisk together.

*Add dressing to salad mix, toss to incorporate.

ASSEMBLE SALAD

*Take the pre-baked pumpkin halves and place on a serving platter.

*Fill each half with the quinoa salad.

*Garnish with extra seeds and parsley.

*Decorate with edible flowers

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