Moroccan Pumpkin Wedges with Rice and Quinoa

Serves 4-6, Prep and Cook: 55 mins

1.5kg Kent pumpkin, peeled,

deseeded

¼ cup extra virgin olive oil 2 tblsps Moroccan seasoning 75g Danish feta, crumbled Lemon wedges, to serve

RICE AND QUINOA MIX 250g pkt microwave brown

rice and quinoa blend ¼ cup finely chopped

fresh mint

¼ cup currants

¼ cup chopped pistachios 1 tsp finely grated lemon rind 1 tblsp lemon juice

1 Cut pumpkin into 2cm-thick wedges. Place in a large bowl. Combine 2 tblsps of the oil with seasoning in a jug. Pour over pumpkin. Rub to evenly coat. Arrange pumpkin on two large oven trays lined with baking paper.

2 Cook in a very hot oven (220C), turning pumpkin halfway through, for 25 to 30 minutes, or until tender.

3 Meanwhile, make rice and quinoa mix. Heat rice and quinoa blend according to packet directions. Transfer to a large bowl with remaining ingredients. Mix well.

4 Spoon rice and quinoa mix over pumpkin wedges. Sprinkle with feta. Drizzle with remaining oil. Serve with lemon wedges.