Method

• Preheat oven to 220°C fan-forced. Line an oven tray with baking paper. Peel pumpkin, cut into 3cm chunks, and place on tray. Drizzle with oil and toss to coat. Season and spread out evenly.
• Trim tops from beetroot, leaving a small amount of stem attached. Wash and wrap each one in foil, then place on a second baking tray.
• Roast pumpkin and beetroot for 25 minutes, or until pumpkin is tender and golden. Remove pumpkin from oven. Continue cooking beetroot for a further 20 minutes or until tender when pierced with a knife. Set aside to cool.
• Place quinoa in a sieve and rinse well. Drain and place in a medium saucepan with 1 ⅓ cups water and a pinch of salt. Bring to the boil, lower heat, and cover with a lid. Simmer for 12-15 minutes or until tender and translucent. Leaving lid on, stand for 10 minutes, then fluff up quinoa with a fork and cool.
• Thickly slice spinach leaves.
• To make dressing, place all ingredients in a bowl and whisk together.
• Peel beetroot, trim ends and cut into slices. Cut open the pomegranate and remove the arils (seeds).
• Place quinoa, roasted pumpkin, spinach, peppers, chickpeas, raisins and half the pomegranate arils in a large salad dish. Drizzle over dressing, season and gently toss to combine. Arrange beetroot over salad and top with small spoonfuls of soft cheese. Sprinkle over remaining pomegranate, then serve.