Vegetarian Lunch

Tom Hunt’s Smokey Quinoa Salad with Squash, Plums & Almonds

"This dish is autumnal in colour and makes the most of what is available. In the same spirit as the recipe’s invention, I encourage you to seek out the best nuts, grains, fruits and vegetables your region has to offer and to include them here"- Tom Hunt

10 minutes prep, 1 hour cook

Serves 2

Ingredients

400g pumpkin, cut into 3–4cm cubes, with skin on

Extra virgin olive oil

3 plums (about 300g), stoned and cut into quarters

1 dessert apple, sliced into wedges

75g smoked or plain quinoa

75g red, black and/or white quinoa

100g almonds or walnuts, lightly crushed

6g wakame or other seaweed, soaked in cold water for 10 minutes then drained

16 sprigs of mixed soft herbs (e.g. mint, parsley, yarrow), stalks finely chopped, leaves roughly chopped

Unwaxed lemon, zest and juice

Drizzle of maple syrup, or other sweetener

Method

Preheat the oven to 180.C/350.F/Gas Mark 4.

Place the pumpkin cubes on a baking tray, toss them in a glug of olive oil and roast in the oven for 45 minutes, or until they begin to char. Remove from the oven and set aside to cool.

Meanwhile, place the plums and apple wedges on a separate baking tray, toss them in another glug of oil and roast in the oven for 15 minutes or until just cooked and a little bit caramelised. Remove and set aside to cool.

Place both varieties of quinoa in a pan, cover with plenty of cold water, bring to the boil, and boil for 15 minutes, or until the little sprouts begin to spring open. Drain and set aside to cool.

To serve, mix all of the ingredients together in a bowl or on a platter.