Preheat the oven to 220 degrees C. Chop the pumpkin into small pieces, approximately 2cm x 1cm x 1cm. Place the pumpkin in the roasting dish with the olive oil and the salt. Mix together so that the pumpkin is coated. Place in the oven for 10-15 minutes. While the pumpkin is roasting, cut the courgette into pieces a similar size to the pumpkin pieces. Start to cook the quinoa according to the packet instructions. When the pumpkin is just starting to get soft, add the courgettes to the dish. Mix all the pieces around to coat them with oil. Leave these to roast for another 10-15 minutes, or until the vegetables are browning on the top. While the pumpkin and courgette cooks, chop the preserved lemon into very small pieces. Mix the preserved lemon with the other dressing ingredients in a small bowl or container. Once the quinoa is ready, transfer it to a large bowl and fluff with a fork to ensure there are no clumps. When the pumpkin and courgette are reading, take them out of the oven. Leave them to cool for about 10 minutes. Chop the basil finely. Add the roasted vegetables, pumpkin seeds and basil to the quinoa. Pour in the dressing and mix gently to distribute all the ingredients. Taste and add salt and pepper as desired. Feta can be added at this stage if you would like.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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