Roasted pumpkin salad with feta - George Eats

Ingredients

• 500-750 g Japanese or Kent pumpkin chopped into bite sized pieces
• 20ml (1 tablespoon)* oil of choice
• Seasoning to taste
• 40ml (2 tablespoons)* oil of choice
• 1/2 bunch of spring onion greens chopped (remainder used in salad)
• 150-200g (3/4 – 1 cup* ( quinoa grains)
• 500 ml (2 cups)* low FODMAP vegetable stock (you can also use water)
• Zest of 1 lemon (juice used for dressing)
• 125 ml (1/2 cup)* orange juice
• 60-125 ml (1/4 - 1/2 cup)* lemon juice
• 50-75 g caster sugar (or to your tastes)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Pinch of clove powder (optional)
• Seasoning (to taste)
• 50-100 g Tuscan kale
• 1/2 – 1 bunch flat leaf parsley (finely chopped)
• 20 ml (1 tablespoon)* olive oil or flavoured oil (garlic infused works well)
• Remaining spring onion greens (chopped)
• Handful of radicchio (optional chopped)
• 200-300 g Greek Feta, to your tastes (goat’s cheese would also work)
• 100-150 g walnuts, to your tastes (see FODMAP notes in body of post)
• 200 +g pomegranate arils, to your tastes (see FODMAP notes in body of post)