QUINOA-CRUSTED PUMPKIN SALAD

SERVES 4 PREP 25 MINS COOK 30 MINS

•

750g Jap pumpkin, seeded, 2cm wedges •

1 cup frozen edamame beans •

1/ cup rice flour

3 •

2 eggs, beaten •

¼ cup milk •

1½ cups quinoa flakes • oil, for shallow-frying • 1 avocado, seeded, sliced • 100g baby spinach leaves • 1 red onion, thinly sliced • 2 tbsp olive oil

• ¼ cup balsamic glaze • 120g goat’s cheese, crumbled

1 Place pumpkin in a microwave-safe bowl with a splash of water. Cover with plastic wrap. Microwave on High 5 mins. Drain and cool.

2 Place beans in same bowl with a splash of water. Cover with plastic wrap. Microwave on High 1-2 mins. Drain, peel.

3 Dust wedges in flour, dip into combined egg and milk, coat in quinoa flakes.

4 In a large frying pan, heat oil on medium. Cook pumpkin in 2 batches, 4-5 mins each side, until golden. Drain on paper towel.

5 In a large bowl, combine beans, avocado, spinach and onion. Gently toss through olive oil and half the glaze.

6 Pile onto a serving platter and top with pumpkin. Crumble cheese over and drizzle with remaining glaze.