Serves 4-6

• 1 cup Lotus Organic Red Quinoa
• 2 tablespoons Lakewood Organic Lemon Juice
• 2 medium beetroots diced
• ½ butternut pumpkin diced
• 2 tablespoons fresh dill, chopped
• 1 packet rocket leaves
• ½ lemon, zest
• ½ block of goats feta
• Salt and pepper to taste

Pour quinoa into a pot with 2 cups of water and cook over medium heat for 15 minutes. Once cooked, season with salt and pepper and allow it to cool. Roast beetroots and pumpkin at 180oC for 30-45 minutes or until cooked through. Mix dill, lemon zest and juice together to make a dressing. Arrange rocket leaves, quinoa, beetroot, pumpkin, crumbled feta on a wide platter. Drizzle dressing over the top.