Spiced Pumpkin Quinoa Bowl

While the pumpkin is roasting, finely chop the cucumber. Pick and roughly chop the mint leaves. In a small bowl, combine the tahini, a generous squeeze of lemon juice, a drizzle of olive oil, a splash of water and a generous pinch of salt and pepper. Cut the remaining lemon into wedges. TIP: Taste the sauce and add more lemon juice if you like!

Rinse the tri colour quinoa well. Place the quinoa and the water in a medium saucepan. Crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and cover with a lid. Bring to the boil, then reduce the heat to medium and simmer, uncovered, until the quinoa is tender and the water has been absorbed, 8-10 minutes. Drain, return to the pan and allow to cool before adding to the salad.

While the quinoa is cooking, heat a large frying pan over a medium-high heat. Add the slivered almonds and toast, tossing, until golden, 3-4 minutes.

In a large bowl, combine the vinegar, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a generous pinch of salt and pepper. Finely chop the apple.

Add the quinoa, apple, cucumber, mint (reserve some for garnish!) and rocket leaves to the bowl with the dressing and toss well to combine. Season to taste with salt and pepper. TIP: Toss the salad just before serving to keep the leaves crisp.