Image

Preparation Method

Prep beetroot (thinly sliced using mandolin) fetta cheese (crumbled) coriander seeds (crushed) Step 1 Preheat oven to 160C. Wash the pumpkin and remove seeds. Slice pumpkin into wedges and place them on a baking tray lined with baking paper. Drizzling oil (20ml) and sprinkle with turmeric and coriander seeds. Bake for 1 hour or until tender and caramelised. Step 2 Cook the well rinsed quinoa with water in a pot until the quinoa has absorbed all the water about 15-20 mins. Set aside for use. Step 3 Wash, peel and slice the beetroot. Place in a bowl with vinegar and pickle for 15 mins, then drain. Step 4 To make the dressing, combine turmeric, yoghurt and extra olive oil in a bowl. Set aside. Step 5 Spread the hummus over a plate. Arrange pumpkin, spinach and pickled beetroot. Sprinkle with pumpkin seeds and fetta cheese. Drizzle with the turmeric and yoghurt dressing to serve. source: diabetesaustralia.com.au, By Michelle Tong, APD CDE