Preheat the oven to 200°C conventional (180°C fan-forced). Lay the pumpkin and tomatoes on a baking tray, drizzle with the olive oil and season with salt and pepper. Roast for 25–30 minutes or until tender and caramelised.
3 cups pumpkin, 3 tomatoes, 2 tablespoons extra virgin olive oil, sea salt & cracked black pepper
250 g Simply Wholesome Pantry Quick Cook Quinoa & Lentils
For the dressing: Mix all the ingredients together in a jug or bowl, then set aside.
2 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1/2 teaspoon dijon mustard, 1 teaspoon pure maple syrup, sea salt & cracked black pepper
In a large bowl, combine the quinoa and lentil mix, roasted pumpkin and tomatoes, spinach, chickpeas and chopped mint. Pour over half the dressing and toss everything together gently. Season well.
250 g Simply Wholesome Pantry Quick Cook Quinoa & Lentils, 3 cups pumpkin, 3 tomatoes, 2 cups baby spinach, 400 g canned chickpeas, 1 cup mint leaves
Transfer the salad to a serving dish, top with the almonds and avocado. Drizzle the remaining dressing over the salad and serve.
