Roast vegetable and chicken quinoa salad

Preheat the oven to 200°c.

Cut zucchini, mushroom, pumpkin, beetroot and red onion in to bite size pieces.

Spread vegetables in a thin layer, try to put pumpkin and beetroot on one tray and other vegetables on another tray. Drizzle each tray with 1-2 tablespoons of olive oil, sprinkle pumpkin and beetroot with cumin and season remaining veggies with salt and pepper. Place in the oven and cook for 25-30 mins.

Cook quinoa as per packet directions and set aside to cool.

To serve cover the bottom of a shallow salad bowl with baby spinach leaves, then sprinkle with quinoa, top with roasted veg and finish with a sprinkle of feta and crushed roasted almonds and dressing.

If adding chicken, cover chicken breast in olive oil (about 1/2 tbspn) and season with salt and pepper. Heat up the BBQ and cook for 3 mins each side. If cooking on a pan, heat to high and cook chicken breast for 4mins each side. Remove from pan, sit for 5 mins and then slice thinly and place on top of salad.