Tri-coloured quinoa, pomegranate seeds, roasted butternut squash, feta, pumpkin seeds, and a pomegranate molasses dressing. Stunning to look at. Better to eat.
Cube butternut squash, toss with olive oil, cinnamon, salt. Roast 200°C for 30 minutes until golden. Allow to cool slightly.
Rinse and cook in 2:1 water ratio 15 minutes. Fluff and season with lemon zest, oil, and salt. Allow to cool.
Whisk pomegranate molasses, olive oil, honey, lemon juice, salt. Should be tart, sweet, and slightly syrupy.
Quinoa base, then squash. Scatter feta, pomegranate seeds, and pumpkin seeds. Add rocket. Drizzle dressing. The red of pomegranate against orange squash is the point.