- 1 kg crown pumpkin, chopped into 3 cm chunks
- olive oil
- 1/2 cup pumpkin seeds
- 1 cup quinoa
- 3 cups baby spinach leaves
- 2 teaspoons prepared harissa
- 1/2 cup extra virgin olive oil
Preheat the oven to 200 C.
Place the pumpkin in a roasting pan and drizzle with olive oil. Bake for 20-30 minutes until pumpkin is tender and golden. Add the seeds to the pan for the last 5 minutes of cooking.
Meanwhile cook the quinoa in 2 cups of water in a covered saucepan until water is absorbed.
Place the warm pumpkin, seeds, quinoa and baby spinach leaves in a bowl or platter. Mix the harissa with the extra virgin olive oil and drizzle over the salad.