QUINOA-CRUSTED PUMPKIN SALAD
SERVES 4 PREP 25 MINS COOK 30 MINS
• 750g Jap pumpkin, seeded, 2cm wedges
• 1 cup frozen edamame beans
• 1/3 cup rice flour
• 2 eggs, beaten
• ¼ cup milk
• 1½ cups quinoa flakes
• vegetable oil, for shallow-frying
• 1 avocado, seeded, sliced
• 100g spinach and rocket leaves mix
• 1 red onion, finely chopped
• 2 tbsp olive oil
• ¼ cup balsamic glaze • 100g feta, 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 pumpkin wedges in flour. Lightly whisk egg and milk in a shallow bowl. Dip into egg and milk mixture. 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, leaves and onion. Gently toss through olive oil and half the glaze.
6 Pile onto a serving platter and top with pumpkin. Crumble over cheese and drizzle with remaining glaze.