Red quinoa with roasted butternut pumpkin, greens and crispy shallots

Serves 4

500 g butternut pumpkin, peeled and cut into 2.5cm pieces

5 Tbsp olive oil

Juice of 1 lemon

1 cup red quinoa

300 g cavolo nero

2 shallots, very finely sliced 1 Heat the oven to 180C.

2 Place the butternut pumpkin pieces in a bowl with 2 Tbsp oil and season with salt and freshly ground black pepper. Toss well, then place in a shallow roasting tray in a single layer. Place in the oven and roast for 25-30 minutes or until tender. 3 Meanwhile, place the quinoa in a fine sieve and wash well under cold water. Place in a heavy-based saucepan and cover with 2 cups cold water. Place over the heat and bring to the boil, then cover and lower the heat. 4. Simmer quinoa for 20 minutes. Use a fork to fluff up the quinoa.

4 To cook the cavolo nero, remove the tough central stalk from each leaf, and cut each leaf into 3-4 pieces. Cook the leaves in boiling salted water for 10 minutes or until the leaves are tender. Heat 1 Tbsp olive oil with 2 cloves crushed garlic in a frying pan. When the garlic has just begun to colour, add the cavolo nero and stir to heat and coat in oil. 5 Fry shallots in batches by placing the shallot slices in hot oil and frying until golden. Remove with a slotted spoon on to crumpled kitchen paper. 6 Place the remaining 3 Tbsp olive oil in a bowl with the lemon juice. Season with salt and freshly ground black pepper. Add the cooked butternut pumpkin and toss gently to combine. Add the cooked quinoa and stir gently. 7 Toss through the cooked or wilted greens, taste for seasoning and place in a serving bowl. Top with crispy fried shallots. Serve as a substantial salad or use as a warm salad to accompany roast chicken.