Roast Pumpkin, Lentil and Quinoa salad

This is a wonderful autumn salad serve it with fried haloumi or as a side dish with grilled meat or chicken bring to a picnic any left overs are fantastic as a packed lunch. In this recipe I used whatever leaves I had in the garden. We had curly kale, cavolo nero, russian kale and mizuna leaves.

1/2 pumpkin peeled cut into 2 cm cubes

4 garlic cloves

olive oil cooking spray

1 cup of lentils

1 cup red quinoa or other

250 g kale chopped or other mixed leaves of your choice

1/2 medium sized red onion sliced

100g feta

Juice half a lemon

1 tbsp Pomegranate molasses

3 tbsp olive oil

Preheat oven to 200 C

Line a baking tray with baking paper then a layer of aluminium foil this will save some washing up. Place pumpkin and garlic cloves still in their skins on the baking tray spray with the olive oil and bake for 20 to 25 minutes check as you go along the pumpkin should be tender and start to get caramelised around the edges. In the meantime place lentils and Quinoa in a pot with four cups of water bring to the boil switch down heat and let it simmer for 20 minutes the water should be nearly absorbed stand covered for 5 minutes. Fluff up and let it cool completely. At first squeeze the garlic out of its skin into a bowl add juice of the lemon, pomegranate molasses and olive oil mix it all up put aside. Place kale, sliced onion, lentil quinoa mixture and the pumpkin in a big bowl mix well break feta into smallish pieces over the salad and drizzle with the dressing