MOROCCAN PUMPKIN WEDGES WITH RICE AND QUINOA

Serves 4-6, prep 25 mins, cook 30 mins

WHAT YOU NEED

1.5kg Kent pumpkin, peeled and deseeded

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

RICE & QUINOA MIX 250g packet microwave rice and quinoa blend

¼ cup fresh mint, finely chopped

¼ cup currants

¼ cup pistachios, chopped

1 tsp lemon rind, finely grated

1 tbsp lemon juice

Salt and pepper, to taste

1 Cut pumpkin into 2cm-thick wedges. Place in a large bowl. Combine 2 tbsp 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 (220⁰C), turning pumpkin halfway through, for about 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.