Pumpkin & seed salad with a creamy, zesty almond oil dressing

Ingredients

• 1 butternut pumpkin (cut into 1.5cm cubes)
• 1 large sprig of rosemary or thyme (leaves removed and finely chopped)
• 1 garlic clove (minced)
• drizzle of Sunflower oil for roasting
• 100g combo of favourite seeds (pumpkin, sunflower, sesame etc)
• 200g cooked quinoa
• zest of 1 lemon (from dressing recipe below)
• 1TBSP Almond oil
• small bag of salad leaves (spinach/rocket/mizuna etc)
• large handful of raisins or cranberries
• handful of fresh herbs chopped finely (dill, parsley, mint)
• salt
• pepper
• 3/4 cup plain yoghurt (Greek or coconut for vegan option)
• 1 large garlic clove minced
• Juice 1 large lemon (~2 TBSP lemon juice)
• 1/4 cup Almond oil
• small handful of fresh mint finely chopped
• 1/2 tsp salt and pepper (or to taste)
• little bit of water to adjust thickness