date:Aug 20, 2014
Ingredients
750g Kent pumpkin, skin on, seeded, cut into 1cm-thick wedges
2 teaspoons dukkah, plus extra to sprinkle
195g (1 cup) quinoa, rinsed
435ml (1 3/4 cups) water
350g frozen broad beans
2 celery sticks, sliced
4 small radishes, sliced
40g (1/4 cup) dried cranberries
2 tablespoons pepitas, lightly toasted
1 small bunch watercress, leaves picked
1 tablespoon lemon juice
50g Persian marinated feta, plus 2 teaspoons oil from the jar
Method
Step 1
Preheat oven to 200C/180C fan forced. P