Salmon	g
Lemon Juice	tbsp
Lemon Zest	tsp
Garlic Clove
Olive Oil	tbsp
Honey	tbsp
Butternut Squash	g
Zucchinis
Fresh Thyme	tsp
Fresh Rosemary	tsp
Garlic Powder	tsp
Sweet Smoked Paprika Powder	tsp
Quinoa	g
Feta Cheese	g
Pomegranate Seeds
Salt & Pepper to taste
Yoghurt Dressing
Greek Yoghurt	g
Olive Oil	tbsp
Lemon Juice	tbsp
Lemon Zest	tsp
Salt & Pepper to taste

1. Preheat the oven to 190 ºC and prepare a baking sheet with parchment paper. Boil the quinoa according to package instructions in boiling salted water. Set aside.
2. Wash the pumpkin, pat dry, halve and remove the seeds. Cut pumpkin into slices. Wash thyme, shake dry and chop. Wash rosemary, pat dry and chop as well. Wash the zucchini and cut into fine slices.
3. Mix the pumpkin and the zucchini slices, in a bowl, with 3 tablespoons of olive oil, thyme, rosemary, garlic powder and smoked paprika and spread over one half of the baking tray.
4. Wash the salmon fillets, pat dry and portion. Peel the garlic and chop finely. In a medium bowl, mix the garlic, lemon zest, lemon juice, 4 tablespoons of olive oil, honey, salt, and pepper and coat the salmon fillets well. Place on the other part of the baking tray. Transfer to the oven and bake for about 25-30 minutes, until the pumpkin is tender and slightly brown on the edges.
5. Once the pumpkin is done, combine half of the pumpkin, feta, 2 tablespoons of olive oil, salt and pepper in a food processor and pulse until smooth and creamy.
6. For the dressing, mix the yogurt with the olive oil. Add the lemon zest, lemon juice and mix well. Season with salt and pepper.
7. To serve, spread the pumpkin feta spread onto plates, top with the quinoa, roasted pumpkin, zucchini and salmon fillet. Drizzle with yoghurt dressing and garnish with pomegranate seeds.

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