Pumpkin salad

Ingredients

- 300 grams of quinoa

- 1 pumpkin

- 2 handfuls of unprocessed walnuts, coarsely chopped

- 1 handful of pumpkin seeds

- Fresh mint and basil, the leaves coarsely chopped

- Zest of 1 lemon

- Juice of 1/2 lemon

- 2 tbsp. olive oil

- 1 tbsp. honey

- 1 pomegranate

(pomegranate seeds)

- Pepper and salt

Preparation method

1. Preheat the oven to 200 degrees.

2. Peel the pumpkin, remove the seeds with a spoon and cut the flesh into 2 cm cubes. Toss the cubes with 1 tbsp. olive oil and salt and pepper and divide over the baking tray lined with baking paper. Bake for 25 minutes, stirring once in between.

3. Cook the quinoa according to the instructions on the package.

4. Roast the coarsely chopped hazelnuts and pumpkin seeds briefly in a dry frying pan.

5. Beat a dressing with the lemon juice and zest, olive oil, honey, salt and pepper.

6. Mix the quinoa with pieces of pumpkin, hazelnuts, pumpkin seeds, fresh herbs (keep a little aside for garnish) and the dressing. Spoon into a nice bowl and sprinkle with pomegranate seeds and the rest of the fresh herbs.