sausage + roast pumpkin salad

Serves 4

Poppy cooks…

1. Place
   500g pumpkin, cut into chunks, on a roasting tray with
   olive oil,
   celtic sea salt and
   cracked black pepper and roast in a 180˚C oven until it starts to caramelise
   
   
2. Cook
   1 cup of quinoa in
   2 cups of hot filtered water
   
   
3. Cook
   4 gluten free beef sausages in a fry pan or on the barbecue, then slice diagonally
   
   
4. Combine pumpkin, quinoa, sausages and
   2 cups of baby spinach in a bowl
   
   
5. Garnish with
   basil leaves and a drizzle of
   balsamic vinegar