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Roast pumpkin wedges with swiss chard and quinoa pilau

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

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

For the pilau:

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

Method

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.
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.
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.
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.
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