Butternut Pumpkin Salad with Pesto & Hazelnuts

Preheat oven to 200°C and line a baking tray with baking paper.

Toss pumpkin and beetroot with oil, season with salt and pepper and bake for 20 minutes. Place hazelnuts on a separate tray and bake for 5 minutes.

Meanwhile cook quinoa in simmering stock, covered, for about 15 minutes or until stock is absorbed and quinoa is cooked. Rest covered for 5 minutes before fluffing with a fork.

To serve, place quinoa in a bowl, top with baked vegetables, crumbled feta, pesto and chopped hazelnuts. Season with salt & pepper.

Energy 1712.83 kJ

Calories 409.10 cal

Protein 17.55g

Fibre 4.63g

Fat 28.32g

Sat. Fat 9.11g

Carbs 19.03g

Sugar