ROAST PUMPKIN WEDGES WITH SWISS CHARD AND QUINOA PILAU

Serves 4

EASY

GREAT VALUE Preparation: 15 minutes Cooking: 30 minutes

pumpkin wedges 4 (180–200 g each) olive oil 2T garlic 1 clove, crushed sea salt, to taste pumpkin seeds 25 g, for sprinkling lemon wedges, for serving

For the pilau: quinoa 120 g water 6 cups

Swiss chard 200 g, trimmed and torn olive oil 2T shallots 2, peeled and thinly sliced lengthways garlic 1 clove, crushed lemon 1, cut into wedges sea salt and freshly ground black pepper, to taste

1 Keep the pumpkin skin on but discard the seeds. Mix the oil with the garlic and salt. Use to marinate the pumpkin while heating the oven to 190°C. 2 Roast the pumpkin for 15 minutes, then turn and roast for a further 15 minutes, or until tender and starting to catch. Roast the pumpkin seeds for 2–3 minutes, taking care that they don’t burn. 3 To make the pilau, rinse the quinoa in a fine sieve until the water runs clear. Bring the water to a boil in a medium saucepan. Add the quinoa – there should be enough water to cover it. Stir in the torn chard, then simmer for 12 minutes or until the grains are transparent. Drain. 4 Heat the oil in the same saucepan. Stir in the shallots and garlic and cook gently until soft and pale golden. Add the reserved quinoa and chard. Cover, turn off the heat and leave to steam for 5 minutes. Season to taste.

5 Top servings of pilau with a pumpkin wedge. Add a twist of black pepper and a sprinkling of roasted pumpkin seeds, then serve with the lemon wedges. FAT-CONSCIOUS, HEALTH-CONSCIOUS, MEAT-FREE, WHEAT- AND GLUTEN-FREE WINE: Woolworths Hartenberg Chardonnay 2018