For the roast vegetables
800 grams butternut pumpkin (cut roughly into 2cm pieces)
1-2 tablespoons Mount Zero Frantoio Extra Virgin Olive Oil (enough to coat pumpkin evenly)
1 teaspoon Mount Zero Pink Lake Salt
1-2 teaspoons freshly ground black pepper
2 teaspoon mixed herbs
1 teaspoon ground turmeric
½ teaspoon ground coriander2 medium-large zucchinis (cut roughly into 2cm pieces)
1 large red capsicum (sliced into thin strips)
For the ‘risotto’
1-2 tablespoons Mount Zero Frantoio Extra Virgin Olive Oil
1 onion, finely diced
2 garlic cloves, finely minced
1 tablespoon ginger, freshly grated
1 teaspoon ground coriander
1 teaspoon ground turmeric
½-1 tablespoon organic coconut sugar (optional, to taste)
1 cup Mount Zero Organic Australian Quinoa, rinsed and drained
500ml organic vegetable or bone broth
Mount Zero Pink Lake Salt and freshly ground black pepper to taste
Mount Zero Lemon Pressed Extra Virgin Olive Oil
Mount Zero Egyptian dukkah