Roast Pumpkin & Vege Kofta Salad

We eat this salad 4-5 times a week.   It is so delicious, full of fibre, and includes many of wholefoods that our bodies need.


Beet Leaves



Grated Carrot

Diced & Seeded Cucumber

Diced & Seeded Capsicum

Sliced Baby Roma Tomatoes

Green Beans

Brown or Field Mushrooms

Roasted Pumpkin (Diced)

Paprika Coated Chick Peas


Purple onion (Diced)

Vegetable Kofta (from Coles)

Marinated Feta Cheese (Plant Based from Cruelty Free Shop online)  –  It is delicious and very creamy.


Vegetarians can add Parmesan’s Cheese and regular Marinated Feta Cheese.


Meat eaters can add a very small amount of sliced animal meat (i.e. fish, salmon, chicken, lamb, beef, etc).


Cook the Vegetable Kofta in the oven.

Dry roast the diced Pumpkin on baking paper.

Cook the Green Beans & Mushrooms.

Cook the Chick Peas, then coat them with Paprika & roast in the oven until dry.

Note: To cook the Chick Peas – Rapid boil the Chick Peas in water for 20 minutes, then turn off the cooktop, put the lid on the saucepan, and let it stand for one hour.  The Chick Peas will be perfect.

Cooking  the Quinoa – Add 1/4 cup of Quinoa to a saucepan, and 1/2 cup of boiling water.  Simmer very gently with the lid on for 7 minutes, then take the lid off and continue to simmer until all of the fluid disappears.   Stir towards the end to make sure that the Quinoa doesn’t stick to the bottom of the saucepan, or doesn’t get too dry.

Click  HERE  for a link to the Marinated Feta Cheese.

Click  HERE  for a link to the Vege Kofta from Coles.

Note:  We pre-prepare all of our salad ingredients, and keep them in separate containers in the fridge.  This means that our lunch preparation in the mornings takes less than 2 minutes.

When layering your salad ingredients in your lunch container, place the avocado in first, and then pile all of the other ingredients on top.  This will ensure that the avocado doesn’t go brown.