• 1/2cup quinoa
  • 1 tomato, deseeded and chopped
  • 1 onion, finely chopped
  • 1 cucumber, chopped
  • 10-12 olives
  • 1/2cup mint leaves, some torn
For roasting:
  • 2 tomatoes, cubed
  • 1 onion, julienned
  • 1 red pepper, julienned
  • 200grams pumpkin, cubed
  • 1tbsp olive oil
Honey mustard dressing:
  • 2tbsp grain mustard
  • 1tbsp dijon mustard
  • 2tbsp honey
  • 2tbsp lemon juice
  • 2tbsp extra virgin olive oil
  • 1 clove of garlic, minced
  • Freshly ground black pepper
  • Salt, to taste
  1. Make the dressing: add all the ingredients listed under ‘dressing’ into a screw top jar and shake to combine. Taste and adjust seasoning. Refrigerate until ready to serve.
  2. Preheat oven to 180 C (360 F). Add all the ingredients listed under ‘roasting’ to a baking tray. Toss with olive oil and bake for 30-40 minutes until cooked. Remove and set aside.
  3. Cook the quinoa according to packet instructions in salted water. Set aside to cool slightly.
  4. Toss in the roasted vegetables, fresh tomato, onion, cucumber, olives and mint leaves. Toss to combine.
  5. Mix in half the dressing just before serving. Leave the remaining on the table for people to help themselves if they want more. Serve the salad warm or at room temperature.