Who says salads don't fill you up? This colourful salad is packed full of fibre, protein and good fats for a satisfying lunch or weeknight dinner and is also a winner at any gathering. The addition of KOJA Pumpkin Seed & Cranberry provides a great crunchy texture and a healthy dose of vitamin C, antioxidants, zinc, magnesium and iron.
Preheat a fan-forced oven to 180 degrees Celsius. Cut the skin away from the pumpkin and roughly dice. Drizzle with olive oil and season with salt and pepper then roast the pumpkin in the oven for approx. 25 minutes.
Meanwhile, rinse the dry quinoa and cook according to the packet.
Once the pumpkin and quinoa have cooked and cooled, place rocket leaves in a bowl and add the quinoa, pumpkin, tomatoes and crumbled feta.